For the zoodle salad, cut zucchini into long “noodles” with a zoodle cutter. Boil vinegar with salt, pepper, water, white wine and sugar, add sage and cook.
Then fish out the sage and boil the zoodles once. Drain through a sieve and collect the cooking water.
Make a marinade with about 8 tablespoons of cooking water and the olive oil and pour it over the zoodles. Serve the zoodle salad cold.
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