Spiralized Vegetable & Bean Pasta Salad with Sesame Vinaigrette
Sneak a few more vegetables into your diet using a spiralizer. An Asian inspired salad using spiralized vegetables and bean noodles make this salad packed with protein.
Yields6 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins
Salad
1package Zeroodle Black Bean Spaghetti (or another noodle of your choice)
1zucchini
1carrot, peeled
1red pepper, sliced thinly
½small Napa cabbage, shredded
1Tbspsesame seeds, toasted lightly
¼cuppeanuts, chopped
1green onion, julienned
Dressing
2Tbspblack vinegar or balsamic vinegar
2Tbspsoy sauce
2tspsesame oil
1tspchill oil or sriracha
1.20Tbspsalt and pepper to taste
1
Cook the black bean spaghetti in salted boiling water according to package directions. Immediately drain and rinse under cold water.
2
Using a vegetable spiralizer, spiralize the zucchini and carrot on the pasta setting. Rough chop any pieces that are very long.
3
In a large bowl combine the cooked noodles, spiralized zucchini and carrots, sliced pepper and shredded cabbage.
4
In a small bowl make the dressing by combining the black vinegar, soy sauce, sesame oil, chili oil or sriracha and sugar. Mix well to combine and allow the sugar to dissolve. Season with salt and pepper to taste.
5
Pour the dressing over the noodles and vegetables, tossing to combine. Add the toasted sesame seeds, chopped peanuts and green onion and serve immediately.
1package Zeroodle Black Bean Spaghetti (or another noodle of your choice)
1zucchini
1carrot, peeled
1red pepper, sliced thinly
½small Napa cabbage, shredded
1Tbspsesame seeds, toasted lightly
¼cuppeanuts, chopped
1green onion, julienned
Dressing
2Tbspblack vinegar or balsamic vinegar
2Tbspsoy sauce
2tspsesame oil
1tspchill oil or sriracha
1.20Tbspsalt and pepper to taste
Directions
1
Cook the black bean spaghetti in salted boiling water according to package directions. Immediately drain and rinse under cold water.
2
Using a vegetable spiralizer, spiralize the zucchini and carrot on the pasta setting. Rough chop any pieces that are very long.
3
In a large bowl combine the cooked noodles, spiralized zucchini and carrots, sliced pepper and shredded cabbage.
4
In a small bowl make the dressing by combining the black vinegar, soy sauce, sesame oil, chili oil or sriracha and sugar. Mix well to combine and allow the sugar to dissolve. Season with salt and pepper to taste.
5
Pour the dressing over the noodles and vegetables, tossing to combine. Add the toasted sesame seeds, chopped peanuts and green onion and serve immediately.
Notes
Spiralized Vegetable & Bean Pasta Salad with Sesame Vinaigrette
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