Vietnamese Zoodle Salad - Low Carb & Gluten Free!
I've long been a fan of Vermicelli Rice Noodle Salads, but they're not exactly low carb. This Vietnamese Zoodle Salad is, though - and it’s TASTY!
Servings: 6 Servings
Calories: 218kcal
Equipment
- 1 Spiralizer Use the smallest "vermicelli" option.
Ingredients
Dressing:
- ⅓ cup Coconut Aminos
- ¼ cup Fish Sauce
- ¼ cup Seasoned Rice Vinegar
- 5 Garlic Cloves Pressed or Finely Minced
- Sweetener of Choice see post for information
- Salt and Pepper
Zoodle Salad:
- 1 bunch Cilantro
- 1 bunch Fresh Mint
- 1 English Cucumber
- 1 Carrot
- 3 Green Onions
- 4-5 Medium Zucchini
- 1 Rotisserie Chicken
Instructions
Dressing:
- Measure the coconut aminos, fish sauce, vinegar, and garlic cloves into a measuring glass, mini food processor, or cup for an immersion blender.
- Whisk or blend together to combine.
- Add a little sweetener, to taste, then season with salt and pepper.
- Transfer dressing to a mason jar and chill in the fridge until ready to use.
Zoodle Salad Prep:
- Chop the Mint and Cilantro, mix together. If you’re not using it right away, transfer to an airtight container and chill until you’re ready to make your salads.
- Prepare your topping veggies: Slice the cucumber and chop into bite sized pieces. Peel and julienne the carrot, and chop the green onions. Cover with plastic and chill until you’re ready to use them.
- Set your spiralizer with the smallest blade setting - sometimes labeled “vermicelli”. Cut the ends of your zucchini and spiralize each of them, breaking them off every so often for easier eating.
- Divide zucchini noodles into 6 bowls. If you’re not using them right away, cover with plastic wrap and chill until ready to use.
- Remove the skin from the chicken, reserve for snacking or another use. Pick the chicken meat from the bones, break into bite sized pieces. Store in an airtight container in the fridge until ready to use.
Salad Assembly:
- Uncover as many salads as you’d like to serve right away.
- If you want to warm your chicken, do so now. Sometimes we’ll warm it, usually we’ll just use it cold, right from the fridge.
- Top each salad with your prepared veggies and chicken. You can either do this scattered (as I like it!), or in arrange the toppings in sections (as my husband likes it!).
- Shake the dressing to re-mix it, and spoon desired amount over each salad.
- Serve immediately.
Notes
Salad bases and prepped veggies will keep for about 4-5 days in the fridge, but we try to use them up within 3 days.
This is because that’s the longest I’ll trust a rotisserie chicken for!
Nutrition
Calories: 218kcal | Carbohydrates: 12g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 79mg | Sodium: 1153mg | Potassium: 797mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2592IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 2mg
Leave a Reply