Ingredients:

  • 2 medium zucchinis (approx. 1 lb / 450g)
  • 1/2 tsp (3g) sea salt
  • 1/2 cup (15g) shredded carrots, julienned
  • 1/4 cup (15g) red onion, thinly sliced
  • 1/4 cup (15g) fresh parsley, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 clove (5g) garlic, minced
  • 1/4 tsp (1.5g) black pepper
  • 1/4 tsp (1.5g) red pepper flakes

Instructions:

  1. Spiralize the zucchini into long strands. Place them in a colander and toss with the sea salt. Let them sit for 5–10 minutes, then gently squeeze the noodles with your hands or a clean kitchen towel to remove the released water.
  2. In a small jar or bowl, whisk together the olive oil, lemon juice, apple cider vinegar, minced garlic, black pepper, and red pepper flakes. Shake or whisk vigorously until the mixture is opaque and thickened.
  3. In a large mixing bowl, combine the sweated zoodles, shredded carrots, and red onion. Pour the dressing over the top and toss gently with tongs. Fold in the fresh parsley last to keep the herbs vibrant.