The after school aged summer campers have been testing out new recipes all summer long. We’ve been selling some of them at our Wednesday afternoon farmer’s market on the front porch of the center.
Today’s recipe is a winner for sure. We turned our zucchini into noodles using a spiralizer borrowed from a parent. It was loads of fun, and most importantly delicious. Here’s the recipe
3 to 4 zucchinis
1 1/2 cups thinly sliced and roughly chopped red cabbage
1 large carrot, grated (about 1 cup)
1 large red bell pepper, thinly sliced then cut into 1-inch segments
2 scallions, thinly sliced on the diagonal
1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)
Dressing:
1⁄4 cup soy sauce
1⁄4 cup fresh lemon juice
zest of 1 lemon
2 tablespoons maple syrup
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1⁄4 cup olive oil
Instructions:
Using a spiralizer other spiral vegetable slicing tool, use the zucchini to make the zucchini noodles following manufacturer’s directions. You should have 5 to 6 cups of “zoodles”.
Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables.
Many of the noodles are quite long, so you’ll want to cut them up a bit with scissors to make them easier to toss with the other vegetables.
Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.
Whisk the dressing ingredients together in a medium bowl
Pour the dressing over the zucchini noodles and vegetables and gently toss to combine.
Serve immediately. (or keep dressing on the side until serving)