Cold Fennel and Zucchini Noodle Side Salad

Cold Fennel and Zucchini Noodle Side Salad

Cold Fennel and Zucchini Noodle Side Salad

45 minutes

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Details
  • Servings:   4
  • Calories:   104
  • Protein:   2g
  •  
  • Fiber:   4g
  • Sugar:   5g
  • Carb Total:   7g
  •  
  • Saturated:   2g
  • Fat Total:   8g
  •  
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   2 Points
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Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 handful of cilantro
  • 2 tablespoons extra virgin olive oil
  • 1 bulb fennel
  • 1 green onion
  • 1 small jalapeno pepper
  • sea or kosher salt and ground black pepper to taste
  • 2 limes
  • 1 small red bell pepper
  • 1 tablespoon rice vinegar
  • 1 small or medium zucchini
Instructions

Using a mandolin, or your awesome knife skills, shave nice thin slices of the fennel bulb

Slice red bell pepper in 1/8 slices

Chop the green onion and cilantro

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

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

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.

Garnish with fennel sprigs before serving!

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