Coconut noodle salad with zucchini noodles and soba noodles. Two times the noodly goodness in one easy salad. Plus I show you how to make good zoodles! Perfect for potlucks.
|Zucchini||2 Large , julienned using mandoline slicer or with a spiralizer (3 if omitting soba noodles)|
|Salt||1 Teaspoon , divided|
|Soba noodles||2 Ounce , cooked according to package directions (usually 1 "bundle")|
|Thinly sliced green onions||1/4 Cup (4 tbs) (white and green parts, about 4|
|Basil leaves/Cilantro / mint||1 Tablespoon , slivered|
|Jalapeno||1 , sliced thinly|
|Toasted coconut||1/2 Cup (8 tbs) , shredded (for garnish)|
|Coconut milk||1/2 Cup (8 tbs)|
|Lime juice||2 Tablespoon|
1.In a colander, toss zucchini with teaspoon salt and allow to drain for 10 minutes.
2.Pat dry with clean towels and set aside.
3.In a large bowl combine coconut milk, lime juice, sugar and mix well.
4.Add cooked noodles, zucchini, green onions, basil, jalapeno and toss well.
5.Chill until serving.
6.Garnish with toasted coconut before serving.
7.Serve and enjoy!