Fumbling through takeout menus is no way to spend your evening. The next time you need an exciting, exotic dinner option, crank out this rainbow Asian noodle salad. With zucchini, summer squash, bell peppers, sesame dressing and toasted nuts and seeds, this dish is bursting with color and with flavor. Plus, since it’s made in your own kitchen, it’s no doubt healthier than standard takeout. For a heartier dish with more protein, toss in chickpeas or tofu.
Asian Vegetable Noodle Salad
Servings 4
Calories 323 kcal
Ingredients
Salad
- 4 zucchini spiralized
- 4 yellow summer squash spiralized
- Fennel bulb thinly sliced
- Orange bell pepper sliced or julienned
- Yellow bell pepper sliced or julienned
- Red bell peppers sliced or julienned
- 2 Tbsp. slivered almonds
- 2 Tbsp. sunflower seeds
- 2 Tbsp. sesame seeds
- Cooked chickpeas optional
Dressing
- 1/4 cup sesame oil
- 2-3 Tbsp. coconut aminos
- 1/3 cup green onions sliced
Instructions
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In a small bowl, combine dressing ingredients. Set aside.
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In a skillet over low heat, add almonds and seeds. Heat until lightly toasted.
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In large bowl, combine spiralized and sliced veggies. Add chickpeas if using, toasted nuts and seeds and toss with dressing.
Recipe Notes
Make this salad today!
Nutrition Facts
Asian Vegetable Noodle Salad
Amount Per Serving
Calories 323
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g15%
Sodium 189mg8%
Potassium 1182mg34%
Carbohydrates 19g6%
Fiber 6g24%
Sugar 9g10%
Protein 9g18%
Vitamin A 865IU17%
Vitamin C 70mg85%
Calcium 164mg16%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.