And today I'm highly thinking I've got a really great potluck salad for you.

This is coconut noodles, zucchini and soba noodles mixed together and really light and er be coconut vinaigrette.

This is great for potlucks because it's totally unlike all the regular summertime fair, like potato salad and coleslaw on everything.

And it's really simple, and I think it's only like six ingredients.

So Rob Lowe, Kyla, Um, first off, we're gonna start by Julian in 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 spiral eyes, Er's now, and you can use that if you don't have either one, and you can just use the vegetable peeler to make long, thin strips and then, you know, hand cut those into some pieces.

So one trick to using 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 water on there, and that is going thio make flighting your thing.

Oh my gosh, sliding your thing.

Ah, lot easier.

And, of course, always use your safety guard, which I never d'oh because I'd 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.

You don't really need to get the little interior Seedy part.

But you can if you want.

Thio just depends.

Really?

Late summer zucchini have a lot of seeds.

You probably don't wanna use those, But these little young ones would be fine.

So then got my strips and we're gonna put him in this colander.

Over here, you put about half of them in Sprinkle a little salt the other half, and this is gonna draw the moisture out and keep your salad from getting, like, roll watery and also kind of firms up.

The zucchini changes the texture.

It really does make them make the texture a lot more like a cooked pasta.

Noodle just kind of tossed this around on, then set it aside for about 10 minutes well, 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 in each bundle is like 3 to 4 ounces.

Either one will work.

I mean, this is a really, really loose recipe, and they've got a really nice texture, kind of nutty flavor that cook really fast.

So it will be done in, like, four minutes.

And when they're done, they have a really appealing worm like color, which really is true, but does a little bit sarcasm.

Okay, so those were gonna cook.

The winner was together a little bit grand using full fat coconut milk.

I love these little ones.

I've only ever, like ordered can order them online.

I've never seen him in the store, but there a really convenient size because it's just about the cup.

So half a cup again, this is not hugely accurate.

I mean, accuracy is not very requires a little bit of salt because the zucchini are gonna add quite a bit Assault, 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 on the blender, pit the date and mix it all up in the blender together.

I've done that before, too.

And then four green onions slice up.

They don't even need to be sliced super thin.

Mmm.

Mmm mmm.

Right in there.

Just stirred up enough to get the sugar dissolved.

Check on the noodles.

So when I do Subtitles I like to kind of right before their l.

Dante turned 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, it's gonna spread out a nice clean towel and pat it dry and squeeze.

It could be a little bit rough with it.

You're not going to 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 during the noodles ransom with cold water, then rents to just enough to cool him off and then add zucchini noodles.

And if you wanted to make this totally know.

Carver, Low card, whatever.

You could not do the noodles and just add more zucchini like yellow summer squash.

That would be really pretty to have a combination.

And then we just toss everything gently together, so simple and light.

Then finally, we're gonna add some herbs.

I'm gonna use some Thai basil.

You could use cilantro or meant you could use a combination of things that maybe a couple tablespoons whatever you find her happened having 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 could 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 highly cooking dot com.

Check that out for principal versions of all the recipes, along with more tips and photos like hard to get a small bite with this ridiculously large for to go really really well with any kind of grilled seafood or chicken, Even pork.

Um, 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 Hashtagged High looking on and I'll talk to you later.

Bye.