This crunchy, Asian veggie noodle salad is a delicious way to eat your veggies. Top with grilled chicken for a complete meal. Easy and tasty.
You might also like this low carb kung pao chicken salad.
Did you ever go to a party and someone brings that crunchy Asian ramen noodle salad? Well I love that stuff but I didn’t have all the ingredients for it, and I didn’t want to eat the ramen anyway so I came up with this little recipe; Asian Veggie Noodle Salad.
Ok, I admit, it gives me a chance to use my spiralizer again. I love that machine … it’s so much fun to play with. So to be honest I made this recipe because I was craving that Asian ramen salad and it was a chance to use my spiralizer. However this is a healthy lunch or dinner and it’s a good way to get more veggies in your diet. It also tastes great so you should give it a try! 🙂
Asian Salad Dressing
I made this two times already. The first time I fiddled around with all my cool Asian sauces and condiments that I had bought on a recent trip to the Strip District. I wanted to make the perfect Asian salad dressing. However this was not as easy as it sounds. I think I was using too many ingredients and so I went back to a dressing I used in my Apricot Pecan Kale Salad. It’s simple and tasty and with the addition of sesame oil, it worked perfectly with this salad. I did get to use a few of my new goodies. 😉
Asian Noodle Salad Recipe
So whip out that spiralizer if you have one. If you don’t, you could always hand cut your veggies or use a peeler. However I do not have the patience nor the skill for such knife work so I go with the spiralizer.
For veggies I used cucumber the first time but opted for zucchini the second time. Cucumbers are much more watery and I preferred the firmness of the zucchini instead. Either way it will taste fine. I also used some carrots for crunch and green onions for both garnish and taste.
Then I topped this yummy salad with grilled chicken because I ate this for dinner. Oh yeah, I also added some crunchy sunflower seeds too. Yum, yum, yum. If you have the grilled chicken on hand, this recipe will literally take only 10 minutes to make.
Asian Veggie Noodle Salad
So if you too are a fan of those Asian ramen noodle salads or just want to use that spiralizer you got for Christmas, give this one a try. It’s super easy and you can make it for lunch or dinner any day of the week. It’s healthy, tasty and fast. What more can you ask for? Enjoy The nutritional information for 1 serving:
488 cals / 36.8g fat / 19.1.9g carbs /4.2g fiber / 6.9g protein = 14.9g net carbs
For a lower carb version, switch the honey with 1 tablespoon Swerve sweetener.
466 cals / 36.8g fat / 20.9g carbs / 11.7g fiber / 6.9g protein = 9.2g net carbs
Asian Veggie Noodle Salad
- ¼ cup avocado oil
- 1 ½ Tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons honey
- 2 Tablespoon rice wine vinegar
- 1 chicken breast cooked
- 2 zucchinis made into noodles
- 1 large carrot julienned or made into noodles
- 2 Tablespoons sunflower seeds
- 2 green onions diced
To make the dressing, add all the dressing ingredients in a food processor or blender and mix well.
For the salad, in a large bowl, add the zucchini and carrot noodles and half of the dressing. Taste to see if you want to add more dressing or not.
Plate the salad and garnish with green onions and sunflower seeds.
Refrigerate or eat.