Japanese Zucchini Noodle Salad with Miso Dressing
This healthy dinner is sure to win your family over!
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Servings: 2
Calories: 222kcal
Ingredients
Dressing:
- 1-½ TBS white/red miso
- ¼ teaspoon ground ginger
- 4 - 6 fresh basil leaves
- 1 TBS toasted sesame oil
- 1 TBS grapeseed or light vegetable oil
- 1 TBS low-sodium tamari wheat free soy sauce
- ½ teaspoon pure maple syrup
- 1 TBS rice vinegar or mirin
- ½ TBS apple cider vinegar or fresh lemon juice
- 1 TBS pure water or more if needed
Salad:
- 2 large zucchini
- 1 red or orange bell pepper trimmed and seeds removed
- 1 or 2 scallions
- 1 TBS toasted sesame seeds
- ½ sheet of toasted nori optional
Instructions
- In a small food processor or personal blender, mix all of the dressing ingredients. If too thick, add a few splashes of water to get the desired consistency.
- Spiralize the zucchini into noodles, or slice super thin on a mandolin into ribbons. Cut the bell pepper into thin julienne slices. Slice the scallion into small pieces for garnish. Slice the nori into small strips also for garnish.
- Combine the zucchini and bell pepper with the dressing drizzled on top. Garnish with scallion, toasted sesame seeds, and nori strips. Enjoy right away as a main course or as a side dish.
- Notes: You can substitute the bell pepper with carrot noodles. You can omit the water in the dressing and use it as a thick glaze for grilled zucchini planks.
Nutrition
Calories: 222kcal | Carbohydrates: 14g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Sodium: 682mg | Potassium: 677mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2453IU | Vitamin C: 114mg | Calcium: 75mg | Iron: 2mg