Vietnamese Zoodle Noodle Salad
This delicious Vietnamese zoodle noodle salad is packed full of crunchy veggies, tossed in a sweet and savory honey ginger dressing, and topped with crispy shallots.
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Ingredients
For crispy shallots and garlic:
- 2 tablespoons avocado oil
- 1 large shallot thinly sliced
- 3 cloves garlic thinly sliced
- 1/4 teaspoon kosher salt
For salad:
- 10 ounces spiralized zucchini noodles
- 8 ounces rice noodles prepared according to package instructions, rinsed under cold water and drained
- 2 cups coleslaw mix
- 1 cup bean sprouts
- 2 large carrots julienned
- 2 serrano peppers thinly sliced
- 1 large English cucumber julienned
- 3 tablespoons minced fresh cilantro
- 3 tablespoons minced fresh Thai basil
- 2 tablespoons minced fresh mint
- Kosher salt to taste
For dressing:
- Reserved oil from frying the shallot and garlic
- 3 tablespoons lime juice
- 2 tablespoons grated fresh ginger
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 2 large green onions minced
Instructions
For crispy shallots and garlic:
- Heat the avocado oil over medium-low heat in a large skillet.
- Once hot, fry the sliced shallot and garlic chips with a pinch of salt for 2-3 minutes until golden brown.
- Transfer to a paper towel-lined plate and reserve the oil.
For salad:
- In a large bowl toss together the zucchini noodles, rice noodles, coleslaw mix, bean sprouts, carrots, serrano peppers, cilantro, Thai basil, mint, fried shallots, and garlic.
- Drizzle the dressing over the salad and toss.
- Season to taste with salt. Serve immediately.
For dressing:
- In a small bowl, whisk together the dressing ingredients.
Nutrition
Serving: 1g | Calories: 406kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 20g | Cholesterol: 9mg | Sodium: 796mg | Fiber: 6g | Sugar: 20g
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