Coconut Noodles (or Zoodles!)
- Yield: 4 1x
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 4–5 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
- 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.
- Start water boiling for soba noodles.
- Whisk coconut milk, lime, sugar and remaining 1/2 teaspoon salt together in a small bowl.
- After 10 minutes, pat zucchini dry with clean towels or paper towels and put into a large salad bowl.
- Once soba are cooked, drain and rinse to cool. Add to zucchini.
- 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.
- Serve chilled, adding toasted coconut right before serving if desired.
Notes
Omit soba noodles for a grain free salad; replace with one additional zucchini
Find it online: https://hilahcooking.com/coconut-noodles-or-zoodles/