Cold Noodle Salad

Cold Noodle Salad is a refreshing Paleo Korean dish that combines tender spiralized vegetables with a zesty sesame dressing. Perfect for warm weather, this dish offers a delightful crunch and a burst of flavor in every bite.

Ingredients

• Zucchini - 2 medium, spiralized
• Carrot - 1 medium, spiralized
• Cucumber - 1 medium, julienned
• Red bell pepper - 1, thinly sliced
• Green onions - 2, chopped
• Fresh cilantro - 1/4 cup, chopped
• Sesame oil - 2 tablespoons
• Apple cider vinegar - 1 tablespoon
• Coconut aminos - 2 tablespoons
• Honey - 1 teaspoon (optional)
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste

Steps

1. Spiralize the zucchini and carrot using a spiralizer or julienne peeler, then set aside.
2. Julienne the cucumber and thinly slice the red bell pepper. Chop the green onions and cilantro.
3. In a large mixing bowl, combine the spiralized zucchini, carrot, cucumber, red bell pepper, green onions, and cilantro.
4. In a separate small bowl, whisk together the sesame oil, apple cider vinegar, coconut aminos, honey (if using), minced garlic, and grated ginger until well combined.
5. Pour the dressing over the vegetable mixture and toss gently to coat all the ingredients evenly.
6. Sprinkle toasted sesame seeds and salt to taste before serving.
7. Chill in the refrigerator for about 10 minutes to allow flavors to meld, then serve cold.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great option for weight management.

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