Cold Fennel and Zucchini Noodle Side Salad

Slice the red bell pepper into thin strips and finely chop the green onions and cilantro.

Ingredients

1 piece of Red Bell Pepper

3 pieces of Green Onions

60 mL of Cilantro

1 piece of Jalapeno Pepper

5 mL of Salt And Pepper

Equipment

Chefs Knife

Remove the seeds from the jalapeno pepper and slice it into thin rounds, adjusting the quantity to your preferred heat level.

Ingredients

Red Bell Pepper

Jalapeno Pepper

Salt And Pepper

Equipment

Chefs Knife

Trim the ends of the zucchini and slice them lengthwise into thin strips, then cut those strips into narrow ribbons to resemble noodles.

Ingredients

2 pieces of Zucchini

Equipment

Chefs Knife

Combine all prepared vegetables in a large mixing bowl. Add the rice wine vinegar, fresh lime juice, and olive oil, then toss well to coat. Season with salt and pepper to taste.

Ingredients

Red Bell Pepper

Jalapeno Pepper

Salt And Pepper

30 mL of Rice Wine Vinegar

1 piece of Lime

30 mL of Olive Oil

Equipment

Bowl

Refrigerate the bowl for at least 30 minutes to allow the flavors to meld, then garnish with reserved fennel sprigs before serving.

Ingredients

Fennel Bulb

Equipment

Bowl