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12Ingredients
20Minutes
130Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 zucchinis (1 1/2 pounds total)
- 1/2 tsp. salt
- 1 1/2 cups red cabbage (thinly sliced and roughly chopped)
- 1 large carrot (grated, about 1 cup)
- 1/2 red bell pepper (large, thinly sliced then cut into 1-inch segments)
- 2 green onions (thinly sliced on the diagonal)
- 1/2 bunch cilantro (chopped, leaves and tender stems, about 1/2 cup)
- 1/3 cup seasoned rice vinegar
- 2 Tbsp. olive oil
- 1 1/2 tsp. roasted sesame oil (dark)
- 1 clove garlic (minced, about 1 teaspoon)
- 1 pinch red pepper flakes
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium330mg14% |
| Potassium700mg20% |
| Protein3g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber4g16% |
| Sugars9g |
| Vitamin A90% |
| Vitamin C120% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Minda C. 8 years ago
I love love love this salad. I have made it many times for myself as a main dish. It was such a hit my daughter's bridal shower that I became an unpaid spokeswoman for yummly.com and OXO spiralizer demonstrator. The salad is color and delicious with lots of flavor and texture. The salad dressing is sublime--it enhances the flavors of the vegetables without overpowering them. Thank you for sharing this recipe.