Chili Oil Noodle Salad

Chili Oil Noodle Salad is a vibrant and flavorful dish that combines the heat of chili oil with refreshing vegetables and tender zoodles. This Paleo-friendly salad is perfect for a light meal or a side dish, offering a delightful crunch and a burst of umami flavors.

Ingredients

• Zucchini - 2 medium, spiralized
• Carrot - 1 medium, julienned
• Red bell pepper - 1, thinly sliced
• Cucumber - 1 small, thinly sliced
• Green onions - 2, chopped
• Fresh cilantro - 1/4 cup, chopped
• Sesame oil - 1 tablespoon
• Chili oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon

Steps

1. Spiralize the zucchini and julienne the carrot, then place them in a large mixing bowl.
2. Add the sliced red bell pepper, cucumber, green onions, and fresh cilantro to the bowl.
3. In a small bowl, combine the sesame oil, chili oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently until all the ingredients are well coated.
5. Let the salad sit for about 5 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 290 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and high in fiber, promoting healthy digestion.

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