• Preeti Shridhar

Zucchini Noodles Salad

With the mercury soaring, all you want to eat is a salad. This zucchini noodles salad is very easy to assemble and doesn't need too many ingredients. It's surprisingly very crunchy and so refreshing. Zucchini is such a versatile vegetable. I love playing around with it. If you don't have a spirilizer, you can chop zucchini into juliens. I would have loved to use fresh red chili but since I didn't have it, I used a green one. The dressing may seem very thick but don't thin it. Very patiently mix it with the noodles. Zucchini will slowly release water and this will help the dressing to cover the vegetables completely. The advantage is that the dressing sticks to the noodles and you are not left with a soupy mass. We enjoyed it with home made olive bread.

Ingredients Zucchini 1 large Onion 1 medium Cherry tomato 10 Peanuts toasted 2 tbsp Red wine vinegar 2 tsp Dressing Peanut butter 1 tbsp Spring onion green part 1/4 cup Green chili 1/2 Garlic crushed 1/4 tsp Cold pressed peanut oil 1 tbsp Salt 1/ 2 tsp or to taste Red wine vinegar 2 tsp Soy sauce 1 tbsp Garnish Chopped coriander 1 tbsp

Method

  1. Finely slice the onion.

  2. Toss it in 2 tsp red wine vinegar.

  3. Cover it and keep it in the fridge, atleast for 4 hours.

  4. Wash the zucchini and pat dry it.

  5. Using a spirilizer make noodles of zucchini.

  6. Half the cherry tomatoes.

  7. Keep the noodles and cherry tomatoes also in the fridge, till the time of serving.

  8. Dry roast and skin the Peanuts.

  9. Crush half of them.

  10. For the dressing :

  11. Using a Mortar and pestle crush and mix everything.

  12. To serve : mix the noodles, onions and cherry tomatoes and crushed Peanuts.

  13. Add the dressing and lightly mix with your hands, till the noodles are evenly coated with dressing.

  14. Sprinkle remaining Peanuts and chopped coriander.

  15. Serve immediately.

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