Cold Fennel and Zucchini Noodle Salad
1 green onion
1 small or medium zucchini
1 tablespoon rice vinegar
2 tablespoons extra virgin olive oil
sea or kosher salt and ground black pepper to taste
Using a mandolin, or your awesome knife skills, shave nice thin slices of the fennel bulb
Slice red bell pepper in 1/8″ slices
Chop the green onion and cilantro
Remove the seeds from the jalapeno and slice thin slices of the jalapeno. Only use the amount you want based on how much heat you need
Cut the ends off of the zucchini and slice 1/8″ slices lengthwise, then turn those slices sideways and slice 1/8″ slices again. You should have slices that resemble “noodles” of zucchini
Place all of the veggies in a bowl and add the rice vinegar, juice of the 2 limes, and the olive oil and toss. Add a pinch of salt and pepper to taste. Place the bowl in the refrigerator for at least 30 minutes to chill and open up the flavors.
Garnish with fennel sprigs before serving!
A deliciously refreshing vegetarian salad
Monday, December 6, 2010 - 5:16pm