What’s in a zoodle? We used a spiralizer to quickly slice fresh zucchini into noodles. We tossed them with bell pepper, snap peas and mandarin oranges for substantial freshness and tartness. It’s totally mason-jar friendly or, well… whatever container-you-want-friendly. Enjoy!
Makes: 4 jars
Prep time: 25 minutes
- 1 medium zucchini
- Kosher salt
- 1 yellow bell pepper, thinly sliced
- 1 cup sugar snap peas, halved
- 1 can (14 ounces) mandarin oranges, drained
- 1 cup crunchy wonton strips
- 4 teaspoons rice vinegar
- 4 teaspoons low-sodium soy sauce
- 1 tablespoon creamy peanut butter
- 1 tablespoon grated fresh ginger
- 1 tablespoon sriracha
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sesame oil
1. Make zucchini noodles: Using a spiralizer, spiralize zucchini into noodles (you can also thinly slice the zucchini into strips). Lay zucchini noodles on clean kitchen towel. Lightly sprinkle with salt; let stand 15 minutes. Squeeze out as much excess moisture as possible.
2. Meanwhile, prepare Sesame-Ginger Vinaigrette: In small bowl, whisk together vinegar, soy sauce, peanut butter, ginger and sriracha. While whisking, slowly drizzle in olive oil, then sesame oil, until all oil is incorporated.
3. Divide Sesame-Ginger Dressing equally among 4 pint-sized mason jars. Divide zucchini noodles over dressing. Layer with bell pepper, snap peas and oranges. If not serving right away, top with lids and refrigerate up to 2 days (storing wonton strips separately). When ready to serve, remove lid and pour off any excess moisture that may have come out of zucchini noodles (the dressing will remain in bottom of jar). Pour onto plate or bowl, top with wonton strips, stir and enjoy.
Still hungry? Try our other salad jar recipes!
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