I do love zucchini noodles. I remember when I first discovered Whole Foods in western Massachusetts, they had grated zucchini on their salad bar and I used to love adding it to a salad. Like many recipes I blog, this one is totally adjustable for your family’s taste. Here’s the vegetables I used.
In a medium size bowl, combine:
3 cups zucchini noodles
1 cup grated carrot
1/2 cup green onion slices
2 tablespoons sliced jalapeno peppers (seeds removed)
In a small bowl mix the dressing:
1/4 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon soy substitute (see recipe under sauces)
2 tablespoons date sugar (or syrup)
1/2 teaspoon ground ginger
1/2 teaspoon granulated garlic
Whisk together until smooth. Pour over the vegetables and mix well. Chill before serving. Makes 6 servings.
TIP: To make this a main dish, add 1 cup of diced cooked chicken or sautéed tofu (or tempeh).
TIP: Jicama or water chestnuts would add some crunch to this salad or even some diced cucumber.