Cold Fennel and Zucchini Noodle Salad

Ingredients

1 sprig large bulb of fennel 4 of fennel leaf
1 handful of cilantro
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!
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About

A deliciously refreshing vegetarian salad

Yield:

4.0

Added:

Monday, December 6, 2010 - 5:16pm

Creator:

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