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Sesame Zoodle Salad

Photo: Annabelle Breakey

Total time 20 mins

Serves 4 (makes 6 cups)

We used the thickest julienne blade on the Benriner Cook Help and the fine shredder (3 x 3 mm) blade on the Paderno 4-Blade Spiralizer to create our zoodles--the playful noodle-shaped spirals made from zucchini and other vegetables. You can also make the salad with straight strands cut with a mandoline.


  • 2 medium zucchini
  • 2 large carrots (any colors), scrubbed
  • 1 small golden or Chioggia beet, peeled
  • 1 watermelon radish (4 oz.) or piece of daikon radish, peeled
  • 1/2 cup packed cilantro leaves
  • 2 tablespoons canola oil
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons toasted sesame seeds
  • 1 1/2 teaspoons sugar
  • 1 teaspoon kosher salt

Nutrition Information

  • calories 138
  • caloriesfromfat 67 %
  • protein 2.9 g
  • fat 10 g
  • satfat 0.5 g
  • carbohydrate 8.7 g
  • fiber 2.1 g
  • sodium 427 mg
  • cholesterol 0.0 mg

How to Make It

  1. Make salad: Trim ends from vegetables and cut into smaller pieces if needed to fit in spiralizer, then crank through to create spaghetti-size coils. Tear into manageable lengths.

  2. Make dressing: Combine all ingredients in a large bowl. Add zoodles and cilantro and toss to coat.