Cold Fennel and Zucchini Noodle Salad
By: Please Add Bacon
Published: Monday, December 6, 2010 - 5:16pm

Ingredients




1 sprig large bulb of fennel 4 of fennel leaf
1 small red bell pepper
1 handful of cilantro
1 small jalapeno pepper
1 green onion
1 small or medium zucchini
1 tablespoon rice vinegar
2 tablespoons extra virgin olive oil
2 limes
sea or kosher salt and ground black pepper to taste

Preparation

1 Using a mandolin, or your awesome knife skills, shave nice thin slices of the fennel bulb 2 Slice red bell pepper in 1/8″ slices 3 Chop the green onion and cilantro 4 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 5 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 6 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. 7 Garnish with fennel sprigs before serving!

About


A deliciously refreshing vegetarian salad