Sunflower Zoodle Salad in a Jar

Using a spiralizer makes quick work of zucchini noodles.

By / Photography By Amy Robb | August 02, 2017

Ingredients

Salad
  • 1 zucchini, cut into thin noodles
  • ¼ cup roasted red bell peppers, cut into strips
  • ¼ cup carrots, cut into matchsticks
  • ¼ cup purple cabbage, thinly sliced
  • ¼ cup cherry tomatoes, cut into quarters
  • 3 tablespoons sunflower seeds, reserved for garnish
Dressing
  • ¼ cup sunflower seeds
  • Juice of half a lemon
  • ½ cup water
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoons ginger root, grated
  • 1 small garlic clove
  • 3 teaspoons soy sauce
  • 1 teaspoon honey
  • ½ cup sunflower oil
  • ½ teaspoon Dijon mustard

Instructions

Layer salad ingredients in a wide-mouth jar, with zucchini on the bottom.

To make dressing: Soak 1/4 cup sunflower seeds in water for 1 to 2 hours to soften. Drain sunflower seeds and pour them into a food processor along with all of the dressing ingredients. Blend at high speed until smooth and creamy. Pour the dressing over the salad ingredients and toss to
combine. Garnish with sunflower seeds.

Oodles of Zoodles
Getting perfect zucchini noodles is made easier with kitchen gadgets designed to help you spiralize them and they are often well worth the investment. Also, zucchinis have a very high water content. After spiralizing, allow your zoodles to sit in a bowl for approximately 30 minutes, then transfer them to a cheese cloth or towel and gently squeeze to drain excess liquid before using.

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Ingredients

Salad
  • 1 zucchini, cut into thin noodles
  • ¼ cup roasted red bell peppers, cut into strips
  • ¼ cup carrots, cut into matchsticks
  • ¼ cup purple cabbage, thinly sliced
  • ¼ cup cherry tomatoes, cut into quarters
  • 3 tablespoons sunflower seeds, reserved for garnish
Dressing
  • ¼ cup sunflower seeds
  • Juice of half a lemon
  • ½ cup water
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoons ginger root, grated
  • 1 small garlic clove
  • 3 teaspoons soy sauce
  • 1 teaspoon honey
  • ½ cup sunflower oil
  • ½ teaspoon Dijon mustard
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