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 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins

Salad
 1 package Zeroodle Black Bean Spaghetti (or another noodle of your choice)
 1 zucchini
 1 carrot, peeled
 1 red pepper, sliced thinly
 ½ small Napa cabbage, shredded
 1 Tbsp sesame seeds, toasted lightly
 ¼ cup peanuts, chopped
 1 green onion, julienned
Dressing
 2 Tbsp black vinegar or balsamic vinegar
 2 Tbsp soy sauce
 2 tsp sesame oil
 1 tsp chill oil or sriracha
 1.20 Tbsp salt 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.


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Ingredients

Salad
 1 package Zeroodle Black Bean Spaghetti (or another noodle of your choice)
 1 zucchini
 1 carrot, peeled
 1 red pepper, sliced thinly
 ½ small Napa cabbage, shredded
 1 Tbsp sesame seeds, toasted lightly
 ¼ cup peanuts, chopped
 1 green onion, julienned
Dressing
 2 Tbsp black vinegar or balsamic vinegar
 2 Tbsp soy sauce
 2 tsp sesame oil
 1 tsp chill oil or sriracha
 1.20 Tbsp salt 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.

Spiralized Vegetable & Bean Pasta Salad with Sesame Vinaigrette