Zucchini Noodle Salad

Total Time:
45 min
Prep:
15 min
Inactive:
30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons vegetable oil
  • 2 tablespoons white vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and coarsely ground black pepper
  • 20 grape tomatoes, halved
  • 2 large zucchini, at least 1 1/2 inches thick, spiral cut into noodles
  • 2 ears yellow corn, kernels cut off the cobs
  • 1 large carrot, at least 1 1/2 inches thick, spiral cut into noodles
  • 1/4 cup crumbled feta cheese
  • 1/2 bunch fresh basil, sliced into chiffonade
Directions
Watch how to make this recipe.
  • Special equipment: a spiral cutter

  • Whisk together the oil, vinegar, honey, red pepper flakes and salt and pepper to taste in a small bowl to make a vinaigrette.

  • In a large bowl, combine the tomatoes, zucchini, corn and carrots. Pour the vinaigrette over the vegetables and stir to combine. Add the feta and basil and season with salt and pepper.

  • Allow to sit for at least 30 minutes or up to 2 hours in the refrigerator before serving.


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