Siracha + Sesame Zoodle Salad

 

 I have to admit in all honesty that the sound and idea of making “noodles” with anything other than good old fashioned pasta (even gluten free pasta!) I was unsure about at first.

After receiving a vegetable slicer for Christmas, I knew that this would be my next low-carb, gluten free project.

And they are yummy.

I am a convert and I am not sure I will miss pasta now that I can sneak even more veggies into my own diet (yes, almost 45 years old and I have to trick myself to eat more of them.)

This is any easy recipe so I am not even going to use that fancy little recipe thing on the blog today (I am trying all kinds of new things!)

Here is what I used to make my Sesame + Siracha Zoodle Salad (this serves 2)

• 4 zucchini cut with a vegetable slicer/spiralizer 
• 1/4 cup of gluten free soy sauce
• 1-2 t. Siracha sauca
• 2 T. seasoned rice vinegar
• 3 t. of sesame oil
• 2 t. fresh minced garlic
• toasted sesame seeds to garnish
• olive oil

 I found that after I sliced the zucchini, letting them rest for a few minutes on paper towels allowed some of the excess water to come out before making the dressing and tossing it all together.  After that I heated up some olive oil in a large non-stick pan and cooked the zoodles for about 2 minutes before removing to cool down.  Once they were cool I added my dressing and topped with the sesame seeds.

Mmmmm.

Yum.

And there was peace in the land of more vegetables, and even the almost-45-year-olds were happy.

 

 

Stay crafty,

xo, Tanya