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Zucchini Ribbon Salad (from Perfect Pantry)
LINDAFIBISH8Ingredients
50Minutes
40Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 zucchini (medium)
- 2 Tbsp. rice vinegar
- 1 lime
- 1 tsp. mirin (or soy sauce)
- 2 tsp. agave nectar
- 1 tsp. sesame oil
- 1/2 tsp. coarse sea salt
- 1/2 tsp. Szechuan peppercorns
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Directions
- Use a mandoline, spiral cutter, vegetable peeler or sharp knife to cut the zucchini into spaghetti-like strands, julienne strips, "noodles", or any other thin shape. You can even use a box grater (largest holes). Shape isn't too important, as long as the pieces are thin. Place the zucchini in a bowl.
- In a smaller bowl, whisk together, the rice vinegar, lime juice, mirin, agave and sesame oil. Pour this over the zucchini, and toss gently. Cover the bowl, and refrigerate for at least 1 hour, and up to 6 hours, tossing occasionally to distribute the dressing.
- Just before you're ready to serve, pound the salt and Szechuan peppercorns together with a mortar and pestle until finely crushed. When you serve the zucchini, sprinkle the mixture generously on top. Don't do this until the last minute, or the salt will draw water out of the zucchini.
- Serve chilled
NutritionView More
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40Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories40Calories from Fat10 |
% DAILY VALUE |
Total Fat1g2% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium300mg13% |
Potassium290mg8% |
Protein1g |
Calories from Fat10 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A4% |
Vitamin C45% |
Calcium4% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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