Chinese-Style Zucchini Salad
Wondering what to do with zucchini? This no-cook Chinese-style Zucchini Salad is a great, unique way to enjoy this versatile vegetable!
Servings: 4
Calories: 66kcal
Ingredients
- 1 ½ pounds zucchini (about 3 medium)
- 1 teaspoon salt
- 2 teaspoons sugar
- ¼ teaspoon Sichuan peppercorn powder (or white peppercorn powder)
- 1½ teaspoons sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 teaspoon chili oil (optional)
- 2 teaspoons toasted sesame seeds
Instructions
- Wash the zucchini and pat dry with a clean towel. Trim off the ends, and cut each zucchini in half lengthwise. Scoop out any large seeds from the middle. Then use a julienne peeler, spiralizer, or just a knife to cut the zucchini into long thin strands or julienne it.
- In a bowl, sprinkle the salt over the zucchini, and toss it well. Let it stand for 20 minutes on the counter.
- Make the dressing by combining the sugar, Sichuan peppercorn powder, sesame oil, light soy sauce, lemon juice and rice vinegar. Stir until the sugar is completely dissolved.
- After 20 minutes, discard the liquid at the bottom of the bowl of zucchini, and gently squeeze out some of the liquid from the zucchini.
- Right before serving, mix the zucchini with the prepared dressing, garlic and chili oil if using. Garnish with sesame seeds, and serve immediately.
Nutrition
Calories: 66kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 847mg | Potassium: 468mg | Fiber: 2g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 33mg | Calcium: 33mg | Iron: 1mg