Asian Zoodle Salad Jars
For several years now, a trip to Williams-Sonoma or any other kitchen store just hasn’t held the same allure. Don’t get me wrong, they’re full of amazing kitchen equipment and products. But the thing is – I’m all set.
I’m not the biggest fan of single-purpose gadgets, so since I already have a beautiful set of pots and pans, some sharp knives, and a few high-quality small appliances (as well as a tiny kitchen with limited storage), I’ve resisted bringing anything new home for awhile now.
I recently made an exception when I came across the gorgeous and healthy recipes on the internet that use a spiralizer. That’s a tabletop, hand-crank machine that can cut vegetables into spirals that resemble noodles.
It’s a fresh, fun new way to eat your veggies, and I just had to try it for myself! After a quick trip to Williams-Sonoma, I was in business. I guess every once in awhile, a little something new can keep me inspired in the kitchen.
First up, a re-make of my Asian Noodle Salad Jars, using “zoodles” (zucchini noodles) in place of regular noodles. It’s just amazing how the zoodles really do take on the texture of traditional noodles!
I also layered in some yellow bell pepper, sugar snap peas, mandarin oranges and crunchy wonton strips. The Sesame-Ginger dressing stays in the bottom of the jar until you’re ready to stir and eat.
Whip up a few of these Asian Zoodle Salad Jars this week and have a ready-made lunch waiting for you in the fridge!
Psst – Use any extra mandarins to top a frozen yogurt pie for dessert.
For the Salad Jars:
For the Sesame-Ginger Dressing: