I am delighted to serve as an ambassador for the Arkansas Soybean Promotion Board by highlighting stories surrounding Arkansas’s largest row crop – soybeans! #ARSoyStory #themiraclebean #ARSoySupper
We’re now a full month into autumn and there have been days where it full-on feels like exactly like winter. Autumn, you’re not fooling anyone. I am seeing a few of you post your final dredges of summer harvests on Instagram and visually saying goodbye to your crispy fresh vegetables. But just because delicious summertime tomatoes have gone bye-bye doesn’t mean we have to stop enjoying delicious salads. In fact, a crisp and crunchy zucchini noodle salad is every bit as satisfying.
Last week Dennis and I were in Fayetteville visiting a friend and we popped in to Whole Foods for a salad bar dinner to go. (And by “to go” I mean we ate it in the parking lot.) He piled his lettuce high with zoodles, those fresh zucchini spirals that resemble the look of noodles. You see, I’ve only made them and COOKED them. Never have I had them raw.
What a delicious delight!
ImmediatelyI knew I would remake the zoodles at home but knew that the zucchini noodles needed the perfect parings, such as:
- Edamame
- Green onions
- Snow peas
- Red cabbage
- Cherry tomatoes
- Feta cheese
- Cilantro
- Heavy cream dressing with garlic, lime, olive oil, salt and pepper
Because I am a proud brand ambassador for the Arkansas Soybean Promotion Board that represents Arkansas’s wonderful soybean farmers, you would think that I am including edamame in this dish just to get you thinking about when to add edamame as an ingredient.
Well actually… that’s not the real reason. Soybean is Arkansas’s largest row crop for one main reason… soybean meal usage. The heavy cream dressing in this recipe with garlic, lime, olive oil, salt and pepper most likely came from a milk cow that consumed Arkansas soybean meal every day thanks to its high protein content, which in turns provides essential nutrients to the animal. The edamame? It’s just a bonus ingredient that really adds to the crispness and crunchiness of the salad.
Print off, pin or bookmark this recipe for later. Are you in a crisp and crunchy zucchini noodle salad kind of mood today? Have you ever made zucchini noodles and have a favorite way of eating them? Let me know in the comments!
Crisp and Crunchy Zucchini Noodle Salad
Serves 6-8
Ingredients
- 1 medium zucchini, spiralized
- 1 cup edamame, shelled and cooked
- 1 cup carrots, shredded
- 1 tablespoon fresh cilantro, chopped
- 2 green onions, chopped
- 1 cup red cabbage, shredded
- 4 ounces snow peas, ends trimmed
- ½ cup cherry tomatoes, chopped
- ¼ cup feta cheese
- 1 garlic clove, minced
- ½ teaspoon lime juice
- 3 tablespoons extra virgin olive oil
- 1 tablespoon heavy whipping cream
Instructions
- Combine zucchini, edamame, carrots, cilantro, green onions, cabbage, snow peas, tomatoes and feta cheese together in large bowl.
- In a smaller bowl, whisk together remaining ingredients and pour over zucchini mixture and incorporate.
- Serve and enjoy!
Happy zoodling.
Eat well, my friend.
Lyndi
P.S. If you’re looking for a zucchini spiralizer, I purchased mine at Williams Sonoma. It is also available on amazon. (Please note that this link is part of my amazon affiliate shop.)
