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Cold Fennel and Zucchini Noodle Side Salad

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $0.67

$0.67 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,vegan side dish
spoonacular Score:69%

Spoonacular Score: 69%

 

You can never have too many side dish recipes, so give Cold Fennel and Zucchini Noodle Side Salad a try. This caveman, gluten free, primal, and vegan recipe serves 4 and costs 78 cents per serving. One serving contains 111 calories, 2g of protein, and 7g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. 1 person has made this recipe and would make it again. Head to the store and pick up limes, extra virgin olive oil, green onion, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is good. Try Cold Noodle Salad with Cabbage, Cold Thai Noodle Salad, and Cold Soba Noodle Salad for similar recipes.

Ingredients

Servings:
1 handful
1 handful cilantro
cilantro
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
1
1  fennel bulb
fennel bulb
1
1  green onion
green onion
1 small
1 small jalapeno pepper
jalapeno pepper
some
some black kosher salt
black kosher salt
2
2  limes
limes
1 small
1 small red bell pepper
red bell pepper
1 Tbsp
1 Tbsp rice vinegar
rice vinegar
1 small
1 small zucchini
zucchini
1 handful cilantro
1 handful
cilantro
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
1  fennel bulb
1
fennel bulb
1  green onion
1
green onion
1 small jalapeno pepper
1 small
jalapeno pepper
some black kosher salt
some
black kosher salt
2  limes
2
limes
1 small red bell pepper
1 small
red bell pepper
1 Tbsp rice vinegar
1 Tbsp
rice vinegar
1 small zucchini
1 small
zucchini

Equipment

knife
knife
bowl
bowl
knife
knife
bowl
bowl


Instructions

  1. Using a mandolin, or your awesome knife skills, shave nice thin slices of the fennel bulb
  2. Slice red bell pepper in 1/8 slices
  3. Chop the green onion and cilantro
  4. Remove the seeds from the jalapeno and slice thin slices of the jalapeno. Only use the amount you want based on how much heat you need
  5. Cut the ends off of the zucchini and slice 1/8 slices lengthwise, then turn those slices sideways and slice 1/8 slices again. You should have slices that resemble noodles of zucchini
  6. Place all of the veggies in a bowl and add the rice vinegar, juice of the 2 limes, and the olive oil and toss. Add a pinch of salt and pepper to taste. Place the bowl in the refrigerator for at least 30 minutes to chill and open up the flavors.
  7. Garnish with fennel sprigs before serving!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.67
Ingredient
1 handful cilantro
2 tablespoons extra virgin olive oil
1 fennel bulb
1 green onion
1 small jalapeno pepper
2 limes
1 small red bell pepper
1 tablespoon rice vinegar
1 small zucchini
Price
$0.13
$0.33
$0.78
$0.08
$0.06
$0.50
$0.37
$0.07
$0.34
$2.66

Tips

Cooking Tips

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
103 Calories
1g Protein
7g Total Fat
10g Carbs
24% Health Score
Limit These
Calories
103
5%

Fat
7g
11%

  Saturated Fat
1g
6%

Carbohydrates
10g
3%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
229mg
10%

Get Enough Of These
Protein
1g
3%

Vitamin C
50mg
61%

Vitamin A
868IU
17%

Vitamin K
16µg
16%

Fiber
3g
15%

Potassium
414mg
12%

Vitamin E
1mg
10%

Manganese
0.2mg
10%

Folate
37µg
9%

Vitamin B6
0.16mg
8%

Phosphorus
53mg
5%

Magnesium
20mg
5%

Iron
0.93mg
5%

Calcium
49mg
5%

Vitamin B2
0.08mg
4%

Copper
0.09mg
4%

Vitamin B3
0.83mg
4%

Vitamin B5
0.35mg
3%

Vitamin B1
0.04mg
3%

Zinc
0.32mg
2%

covered percent of daily need

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