Recipe: Rainbow Veggie Noodle Salad

published Aug 31, 2016
summer
Rainbow Noodle Salad
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(Image credit: Maria Siriano)

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

turn them into noodles, and I’ve yet to meet a
spiralized zucchini dish I haven’t liked. This dish capitalizes on the novelty of the spiralizer to create a vibrant and colorful veggie noodle dish that might just change the way you feel about salad.
(Image credit: Maria Siriano)

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.

(Image credit: Maria Siriano)

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

  1. 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.

  2. 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.