Vietnamese Zoodle Noodle Salad

For crispy shallots and garlic:

• 2 tablespoons avocado oil
• 1 large shallot thinly sliced
• 3 cloves garlic thinly sliced
• 1/4 teaspoon kosher salt

For salad:

• 10 ounces spiralized zucchini noodles
• 8 ounces rice noodles prepared according to package instructions, rinsed under cold water and drained
• 2 cups coleslaw mix
• 1 cup bean sprouts
• 2 large carrots julienned
• 2 Serrano peppers thinly sliced
• 1 large english cucumber julienned
• 3 tablespoons minced fresh cilantro
• 3 tablespoons minced fresh Thai basil
• 2 tablespoons minced fresh mint
• kosher salt to taste

For dressing:

• Reserved oil from frying the shallot and garlic
• 3 tablespoons lime juice
• 2 tablespoons grated fresh ginger
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 2 large green onions minced