Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Asian-style Zucchini Noodle Salad (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Celiac.com 10/08/2015 - Want a light, healthy gluten-free vegetarian lunch that's tasty and offers a departure from a more standard noodle dish? Try this lovely Asian-style salad made with spiral or long julienne zucchini "noodles."

    Photo: CC--Tony WebsterSome people make this with raw zucchini, but that's hard to digest, so I blanche the zucchini noodles first.

    Celiac.com Sponsor (A12):
    Ingredients:

    • 3 to 4 medium zucchini, spiral cut or long thin strips
    • 1 cup carrot, grated
    • 2 green onions, thin diagonal slices
    • ½ teaspoon salt
    • 1½ cups thinly sliced and roughly chopped red cabbage
    • ½ large red bell pepper, sliced thin and cut into 1-inch segments
    • ½ cup cilantro, chopped

    Dressing:

    • ⅓ cup rice vinegar seasoned with salt, pepper and sugar
    • 2 tablespoons quality olive oil
    • 1½ teaspoons dark sesame oil
    • 2 cloves garlic, minced
    • Pinch of red pepper flakes

    Directions:
    If you have a food processor or other spiral vegetable slicing tool, use it to make the zucchini noodles.

    Otherwise, cut zucchini into very long, thin strips, enough to make about 5 to 6 cups of zucchini noodles.

    Place zucchini noodles in a metal strainer and immerse in boiling water for about 30 seconds, until blanched.

    Once lightly blanched, remove the zucchini noodles and allow to drain well.

    Place the drained, blanched zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.

    In a medium bowl, whisk seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.

    Pour the dressing over the zucchini noodles and vegetables and gently toss to combine. Or, alternatively, serve dressing on the side.

    Serve immediately.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Destiny Stone
    This is a light dish that can be served as a meal or eaten as a side dish. The ingredients can vary depending on your taste buds. Preparation for this Thai salad is very minimal and with the right ingredients, this is a perfect quick gluten-free meal. This salad is light so it is perfect for those hot summer nights when you don't want to eat a heavy meal.
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Serves: (2) as a main dish or (4) as a side dish
    Ingredients:

    8-10 oz. thin dried rice noodles (vermicelli size) 2 tomatoes, cut into small slices 5 green onions, sliced finely 2 cups snow peas, steamed or boiled until bright green but still firm 1-2 cups bean sprouts 1 cup fresh coriander or cilantro, roughly chopped 1 cup fresh basil, roughly chopped 1/4 cup dry...


    Jefferson Adams
    Throughout southeast Asia, street vendors prepare cheap, delicious noodles on the spot. Place an order and watch the cook's hands become a blur of ingredients dancing in a hot wok. A flash of alchemy and heat turn oil, meat, vegetables, and noodles into a piping hot delicacy that can be enjoyed just about any time of day. One day, after nursing a hankering for Asian-style noodles, I discovered spaghetti-style rice noodles at my local Asian grocery store. I picked up some sesame oil and some veggies, hit the butcher for a pork chop, and the rest, as they say, is history.  Well, actually, there was a bit of experimentation first, but that's a story for another time. Right now, you are about to enjoy delicious, healthy, cheap gluten-free noodles.
    Ingredients:
    Rice Noodles (Spaghetti ...


    Amie  Valpone
    Pad Thai is the perfect Asian dish to make when you want to add a slightly spicy and tangy taste to your dinner.
    Gluten-Free, Dairy-Free and Vegetarian

    Serves 4
    Ingredients:
    4 Tbsp. organic almond butter 1 Tbsp. honey 1/3 cup San J gluten free soy sauce 1/3 cup freshly squeezed orange juice 1/2 tsp. red pepper flakes 1 small sweet onion, chopped 1 clove garlic, minced 2 Tbsp. sesame oil 1 tsp. chili powder 2 cups bean sprouts 8 oz.  rice noodles 1 small bunch scallions, chopped 1 tsp. fresh ginger, grated 2 Tbsp. ground flax seeds 1 Tbsp. cashews, crushed 1/6 tsp. orange zest 1 Tbsp. fresh basil, finely chopped Lime wedges, for serving Directions:
    Prepare rice noodles, drain and set aside. In a medium sized mixing bowl combine almond butter,...


    Jefferson Adams
    Celiac.com 09/15/2015 - A staple at many Chinese restaurants, salt and pepper shrimp are easy to make and sure to delight. They offer a nice spin on the standard grilled shrimp fare, and go great as an appetizer with your favorite gluten-free beer or beverage.
    Ingredients:
    For the salt and pepper mixture:
    2 parts whole peppercorns 1 part sea salt For the rest of the dish:
    1 pound large shrimp, shells on and deveined (with or without heads) 3 tablespoons potato starch or cornstarch 1/2 cup oil for frying salt and pepper mixture, to taste 6 cloves garlic, finely chopped 1 long hot green or red pepper, thinly sliced 1 scallion, chopped Directions:
    First, you need to make the salt and pepper mixture.
    Dry roast the whole peppercorns in a small pot over medium...


  • Recent Activity

    1. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    2. - trents replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    3. - Tlbaked13 replied to djmu's topic in Related Issues & Disorders
      10

      Peripheral Neuropathy

    4. - trents replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      SCARED: What Do These Test Results Mean?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,483
    • Most Online (within 30 mins)
      7,748

    Sweet Potato
    Newest Member
    Sweet Potato
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...