Zucchini Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad is made with thinly sliced zucchini, lightly cooked, chilled, and tossed in a tangy dressing.
This salad is made with thinly sliced zucchini, lightly cooked, chilled, and tossed in a tangy dressing. It’s crisp and refreshing, making a nice side for lunch or dinner on a hot day.
Vegetables · 15 minutes to cook
Nutrition (per 230g serving): 116.2 kcal · protein 3.3g · carbohydrate 13g · fat 6.5g · sodium 400mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Zucchini gets mushy if blanched too long, so cook it only briefly.
Tips: Toss it with the dressing just before serving to keep it crisp.
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Ingredients (1 serving)
- Korean zucchini — 1 pc
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Sugar — 0.5 tsp