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 Cold Noodle Salad, 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.

Asian Zoodle Salad Jars

Author: Lori Yates

Yield: 4 jars

Zoodles are a great, fun new way to eat your veggies!

5 from 1 rating

Print Recipe Pin Recipe Leave a Review

Ingredients

For the Salad Jars:

• ▢ 1 medium zucchini
• ▢ Kosher salt
• ▢ 1 yellow bell pepper thinly sliced
• ▢ 1 cup sugar snap peas halved
• ▢ 1 can mandarin oranges, drained 14 ounces
• ▢ 1 cup crunchy wonton strips

For the Sesame-Ginger Dressing:

• ▢ 4 teaspoons rice vinegar
• ▢ 4 teaspoons soy sauce
• ▢ 1 tablespoon peanut butter
• ▢ 1 tablespoon grated fresh ginger
• ▢ 1 tablespoon sriracha
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2 tablespoons sesame oil

Instructions

Make zucchini noodles:

• Using a spiralizer, spiralize zucchini into noodles (you can also thinly slice the zucchini into strips). Lay zucchini noodles on clean kitchen towel. Lightly sprinkle with salt; let stand 15 minutes. Squeeze out as much excess moisture as possible.

Prepare Sesame-Ginger Vinaigrette:

• In small bowl, whisk together vinegar, soy sauce, peanut butter, ginger and sriracha. While whisking, slowly drizzle in olive oil, then sesame oil, until all oil is incorporated.
• Divide Sesame-Ginger Dressing equally among 4 pint-sized mason jars. Divide zucchini noodles over dressing. Layer with bell pepper, snap peas and oranges. If not serving right away, top with lids and refrigerate up to 2 days (storing wonton strips separately). When ready to serve, remove lid and pour off any excess moisture that may have come out of zucchini noodles (the dressing will remain in bottom of jar). Pour onto plate or bowl, top with wonton strips, stir and enjoy.

Calories: 386kcal, Carbohydrates: 49g, Protein: 9g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Cholesterol: 5mg, Sodium: 784mg, Potassium: 439mg, Fiber: 4g, Sugar: 9g, Vitamin A: 861IU, Vitamin C: 97mg, Calcium: 77mg, Iron: 3mg

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.

© Foxes Love Lemons LLC. Images registered with U.S. Copyright Office.