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Coconut Noodles (or Zoodles!)

5 from 3 reviews

Ingredients

Scale
  • 2 large zucchini (or 3 if omitting soba noodles)
  • 1 teaspoon salt, divided
  • 2 ounces soba noodles (usually 1 “bundle”)
  • Dressing:
  • 1/2 cup coconut milk
  • 2 tablespoons lime juice
  • 1/2 teaspoon sugar
  • 1/4 cup thinly sliced green onions (white and green parts, about 45 onions)
  • 1 tablespoon fresh slivered basil leaves, cilantro and/or mint
  • Optional: 1 jalapeño sliced thinly; 1/2 cup toasted coconut shreds for garnish

Instructions

  1. Shred zucchini into fine julienne on a mandoline slicer or with a spiralizer. Toss with 1/2 teaspoon salt in a colander and let drain 10 minutes while you work on the rest.
  2. Start water boiling for soba noodles.
  3. Whisk coconut milk, lime, sugar and remaining 1/2 teaspoon salt together in a small bowl.
  4. After 10 minutes, pat zucchini dry with clean towels or paper towels and put into a large salad bowl.
  5. Once soba are cooked, drain and rinse to cool. Add to zucchini.
  6. Pour dressing over and toss to coat. Add herbs and onion and jalapeño if using. Chill for an hour if you can. Keeps 4 days in the fridge.
  7. Serve chilled, adding toasted coconut right before serving if desired.

Notes

Omit soba noodles for a grain free salad; replace with one additional zucchini

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