A fresh and light Asian-style zucchini and noodle salad with good healthy vegetables including carrots, edamame, cucumbers and zucchini. Dressed in fresh cilantro and lemon, it’s a lightly flavored salad that’s perfect as a side dish or light lunch!
- 40 grams Carrots, julienned
- 40 grams Cucumber, cut into small sticks
- 1 bunch (small bunch) coriander
- ¼ whole Lemon, juice only
- 1 clove crushed garlic
- ¼ teaspoons Chili flakes
- 1 teaspoon Olive oil
- 50 grams Edamame beans
- 50 grams Medium thick rice noodles
- 50 grams Zucchini, ribboned
In a large bowl, combine the carrots, cucumber, cilantro, lemon juice, garlic, chili flakes and olive oil.
Bring a pot of water to a boil and add the edamame beans. Cook for 3 minutes then remove with a slotted spoon and transfer to a bowl of ice water. Break the noodles into small pieces and add them to the same water and cook for 5 minutes (or according to package instructions).
Drain the noodles and add them to a bowl of cold water. Once cooled, add the drained edamame and noodles to the mixing bowl and mix well. The mixture can be left in the refrigerator for 2 to 3 days if you do not wish to serve immediately. Feel free to serve the noodles hot if you prefer.
When ready to serve, heat a small frying pan or frying pan and sauté the zucchini briefly – they will only need a minute or two to be constantly moved around the pan. You don’t want them to get too soggy.
Mix everything and serve!