Recipe: Rainbow Veggie Noodle Salad
Yes, the spiralizer is a bit of a novelty, but it helps make things a bit more playful. I’ve found that my
ambivalence towards cucumbers
Give this salad a rest in the dressing before serving so the veggies have some time to soften and absorb the flavors. And don’t feel like this particular selection of veggies is the only way to go — I was aiming for a spectrum of colors and textures with this dish, so when customizing, just keep those two things in mind.
Rainbow Noodle Salad
Nutritional Info
Ingredients
For the salad:
- 1
medium zucchini
- 1
medium yellow beet, peeled
- 1
medium carrot, peeled
- 1
watermelon radish
- 1
large avocado, diced
- 1
medium orange bell pepper, diced
- 1
small head purple cabbage, shredded
- 1 pint
red cherry tomatoes, halved or quartered if large
- 1/4 teaspoon
kosher salt
For the dressing:
- 1/4 cup
orange juice
- 1 tablespoon
white miso paste
- 1 tablespoon
Asian sesame oil
- 1/4 teaspoon
kosher salt
Instructions
Using the large noodle attachment, spiralize the zucchini, beet, and carrot. Using the ribbon attachment, spiralize the radish. Arrange on a large platter with the avocado, pepper, cabbage, and tomatoes. Season with salt.
Place the orange juice, miso paste, sesame oil, and salt in a small jar with a lid. Cover and shake until combined. Pour over the vegetables and gently toss until coated. Let stand 10 minutes before serving.