Zucchini ribbons salad is a deliciously easy summer salad that is simple to make and full of fresh flavor.
This zucchini ribbon salad is the perfect summer dish. The light and refreshing dressing is soaked up beautifully by the tender zucchini and creates a delicious mix of flavors when combined with the fresh tomatoes.
This salad is guaranteed not to disappoint!
I always like having some fresh produce around so that I can create recipes with just about anything we want. That’s how this zucchini ribbon salad recipe and my peach arugula salad came to be.
Here is What You Will Need
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This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
Here is How To Make Zucchini Ribbons Salad
Prepare the Ingredients: Rinse and dry the zucchini and tomatoes. Mix up the dressing ingredients.
Step 1. Use a Y-vegetable peeler to cut thin strips of zucchini and place the strips in a bowl.
TIP! You can also use a spiralizer with the slicing blade attachment to make ribbon noodles.
Step 2. Slice the onions into thin slices and the cherry tomatoes in half. Place them into the bowl with the zucchini strips.
Step 3. Shake up the dressing and pour it over the salad.
Step 4. Mix everything together; sprinkle the salad with sesame seeds if you are using them.
Total Estimated Time to Make This Recipe: 15 to 20 minutes.
Ingredient Notes & Substitutions
Zucchini. Look for small to medium-sized zucchini with dark green vibrant skin to make this salad. The smaller zucchini is more tender with a softer texture and smaller seeds; perfect for making zucchini ribbons.
Substitute zucchini with ribbons of yellow summer squash or cucumber ribbons.
Onions. All-purpose, sweet or red onions work in this recipe. My preference is sweet for the flavor that they add to the salad.
Cherry tomatoes. Cherry or grape tomatoes work well in this salad. Cherry and grape tomatoes are bite-sized and sweet tasting.
Substitute cherry tomatoes with quarters of plum tomatoes.
Tamari sauce. Is a Japanese soy fermented soy sauce that it typically gluten-free and has a more robust flavor.
Substitute tamari sauce with an equal amount of soy sauce or coconut aminos.
Rice vinegar is a lighter-tasting vinegar and can easily be substituted one for one with white wine vinegar.
Honey. Adds a touch of sweetness and can be substituted with an equal amount of maple syrup or brown rice syrup.
Fresh ginger adds a vibrant flavor to this recipe. I like to keep ginger root in my freezer and use a small grater to shred it.
Substitute fresh ginger with ⅛ teaspoon of ginger powder.
Fresh Garlic. Brings all of the flavors together in this zucchini salad.
Substitute fresh garlic with ¼ teaspoon garlic powder.
This salad tastes best when it’s made fresh. It can, however, be prepared partially ahead of time by mixing the dressing, slicing the zucchini ribbons, onions, and tomatoes.
Store all of the ingredients separately in the refrigerator and put it all together just before serving.
Store leftover zucchini ribbons salad in the refrigerator in an airtight container for up to 2 days.
Cooked Zucchini Ribbon Salad. Grill the ribbons quickly by brushing them with olive oil and placing them on the grill for about 2 minutes on each side before adding them to the sala.
Spice it Up. Add one to two teaspoons of hot pepper flakes to the dressing.
Mediterranean Zucchini Ribbon Salad. Add a handful of sliced basil and chunks of mozzarella cheese. Dress the salad with a combination of 1 tablespoon fresh lemon juice, 2 tablespoons olive oil, ½ teaspoon honey, and a clove of crushed garlic.
You might also like these recipes
- zucchini roll ups with guacamole
- zucchini noodles with chicken and white beans
- mediterranean veggie sandwich
- easy zucchini pickles
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- 2 small zucchini
- 1 small onion sliced thin
- 15 to 20 cherry tomatoes cut into halves or quarters
- Replace the zucchini ribbons with cucumbers or use a combination of both
- Grill the zucchini ribbons: brush them with olive oil and place them on a grill for about 2 minutes one each side.
- Add 1 to 2 teaspoons of hot pepper flakes to teh dressing
- Sprinkle the salad with toasted sesame seeds and fresh cilantro, parsley or basil.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 122Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 511mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 3g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.