hey dudes I'm Hilah and today on Hilah
cooking I've got a really great potluck
salad for you this is coconut noodles
zucchini and soba noodles mixed together
and a really light and Irby coconut
vinaigrette this is great for pot lips
because it's totally unlike all the
regular summertime fare like potato
salad and coleslaw and everything and
it's really simple and I think there's
only like six ingredients so Bravo Hilah
first off we're gonna start by
julienning a couple of zucchini I've got
one here already done and I finally like
bit the bullet and bought like a sort of
quasi professional grade mandolin slicer
a lot of people have spiralizer now and
you can use that if you don't have
either one and you can just use a
vegetable peeler to make long thin
strips and then you know hand cut those
into some pieces so one trick to using a
mandolin slicer is to get this part wet
what is the name of this part I forget
there's a name for this part but splash
a little bit of water on there and that
is going to make sliding your thing oh
my gosh sliding your thing a lot easier
and of course always use your safety
guard which I never do because I like to
live on the edge and I just find them so
cumbersome clearly I don't like to use
protection that's why I ended up with a
baby go slow don't cut yourself I've cut
myself so many times on a mandolins not
this one but like in an actual kitchen
and you don't really need to get the
little interior seedy part but you can
if you want to just depends really late
summer zucchini have a lot of seeds you
probably don't want to use those but
these little young ones would be fine so
then I've got my strips and we're gonna
put them in this colander over here
maybe put about half of them in sprinkle
a little salt
and this is gonna draw the moisture out
and keep your salad from getting like
raw watery and also kind of firms up the
zucchini it changes the texture it
really does make them make the texture a
lot more like a cooked pasta noodle I'm
just kind of toss this around and then
set it aside for about 10 minutes while
the zucchini rests and gets all its
water out we're gonna boil our noodles
so I'm using these Japanese soba noodles
they're a buckwheat noodle it's gonna
use one bundle and they're always sold
in these little bundles and each bundle
is like three to four ounces either one
will work I mean this is a really really
loose recipe and they've got a really
nice texture kind of a nutty flavor they
cook really fast so this will be done in
like four minutes and when they're done
they have a really appealing worm-like
color which actually is true but I was a
little bit of sarcasm okay so those are
gonna cook then we're gonna whisk
together a little vinaigrette and use
some full fat coconut milk I love these
little ones I've only ever like ordered
can order them online I've never seen
them in a store but they're a really
convenient size cuz it's just about the
cup so 1/2 a cup again this is not
hugely accurate I mean accuracy is not
very required a little bit of salt
because the zucchini are gonna add quite
a bit of salt some lime juice
a little bit of sugar if you'd rather
not use processed sugar you can use one
date and just put it all in the blender
pit the date and mix it all up in the
blender together I've done that before -
and then for green onions slice it up
they don't even need to be sliced super
thin
right in there just stir it up enough to
get the sugar dissolved check on the
noodle so when I do soba noodles I like
to kind of right before they're al dente
turn the heat off and just let it sit
there in the hot water for the last
minute and just to make sure they're not
getting overcooked and then for the
zucchini just gonna spread out a nice
clean towel and Pat it dry and squeeze
it can be a little bit rough with it
you're not gonna mess it up I'm just
trying to squeeze all the water out get
all the water that's been released
that's on the surface of the strands
okay use the same strainer drain the
noodles rinse them with cold water then
rinse just enough to cool them off and
then add the zucchini noodles and if you
wanted to make this totally no carb or
Locard whatever you could not do the
noodles and just add more zucchini
it's like yellow summer squash that
would be really pretty too to have a
combination and then we just toss
everything gently together it's so
simple and light and then finally we're
gonna add some herbs I'm going to use
some Thai basil you could use cilantro
or mint you could use a combination of
things like maybe a couple tablespoons
whatever you find or happen to have in
your fridge and that's it so this will
keep in the fridge I think it's best to
chill it because as it sits for maybe an
hour the coconut dressing gets absorbed
into the noodles and everything you can
serve it right away but I do think it's
best if you can refrigerate it for an
hour
but I don't have that luxury so I'm just
gonna taste it for you right now so this
recipe and all my recipes are always
available at Hilah cooking calm check
that out for printable versions of all
the recipes along with more tips and
photos it's like hard to get a small
bite with this ridiculously large flora
clip so go really really well with any
kind of grilled seafood or chicken even
pork just a great salad great
alternative for a potluck I hope you try
this I hope everyone's having a great
summer don't forget to subscribe and if
you make this send me a picture on
Twitter or Facebook or Instagram hashtag
Hilah cooking and I'll talk to you later
bye