Asian Zucchini Salad – Soy Sesame Ribbon Salad
Asian zucchini ribbon salad is a raw, no-cook salad made with thin zucchini ribbons, cherry tomatoes, and sliced onion, tossed in a tamari-sesame-ginger dressing. The soy sauce brings the savory base, and the rice vinegar and honey keep it balanced instead of heavy.
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Most zucchini ribbon salads are made with a lemon, garlic dressing and tossed with parmesan cheese. This one changes things up with a zesty Asian flavored dressing that will brighten up any table.
Why you will love this recipe
- Ready in 5 minutes, no cooking required. Peel the ribbons, slice the tomatoes and onion, shake the dressing, toss.
- It’s made with zucchini, cherry tomatoes, and a tamari-sesame-ginger dressing instead of the usual lemon-garlic-parmesan combo most zucchini ribbon salads use.
- Good for hot nights when you don’t want the oven on, or as a make-ahead side for a cookout since the components hold separately until you’re ready to toss.
- Best mixed just before serving, but leftovers keep about 2 days in an airtight container if you’ve already dressed it.
Ingredients
- Small to medium zucchini, yellow squash or cucumbers
- Red or sweet onion
- Cherry or grape tomatoes
- Tamari sauce or soy sauce
- Rice vinegar, white wine vinegar or apple cider vinegar
- Sesame oil
- Honey or maple syrup
- Fresh ginger or 1/8 teaspoon grated ginger
- Fresh garlic or 1/4 teaspoon garlic powder
- Optional ingredients: sesame seeds, red pepper flakes, fresh herbs
How To Make Zucchini Ribbons Salad
Prepare the Ingredients: Rinse and dry the zucchini and tomatoes. Mix up the dressing ingredients in a small bowl or mason jar.
- Make the zucchini ribbons: Use a Y-vegetable peeler or a sharp knife to cut thin ribbons of zucchini and place the strips in a medium bowl.
- Slice the onions into thin slices and the cherry tomatoes in half. Place them into the bowl with the zucchini strips.
- Shake up the dressing and pour it over the salad.
- Mix everything; sprinkle the salad with sesame seeds.
Make it Your Own
This salad is built on the same swap logic as most of my recipes are. Change one or a few of the ingredients and you’ve got a different salad without a different recipe. Most zucchini ribbon salads are made with lemon, garlic, and parmesan. This one skips that entirely and uses Asian flavors instead.
Vegetables – Zucchini ribbons are the base, but yellow squash or cucumber ribbons work the same way if that’s what’s in the fridge. Cherry tomatoes and thin-sliced onion round it out. Bell pepper strips, roasted peppers or shredded carrot are easy additions if you want more color and crunch.
Sauce and Flavor – The tamari-sesame-ginger dressing is what makes this an Asian-style ribbon salad instead of the standard lemon-garlic-parm version. Swap the tamari for soy sauce, or push it toward Korean flavors with a spoonful of gochujang, or Thai with a splash of peanut butter and lime instead of rice vinegar. I keep a jar of this dressing made up in the fridge most of the summer; it’s good on more than the salad, grilled vegetables, and rice too.
Finish – Sesame seeds for crunch, red pepper flakes if you want heat. Fresh herbs like cilantro or basil work too if that’s what you have on hand.
Turn It Into a Meal – This is a side dish as written, but it turns into dinner fast with grilled chicken, shrimp, salmon, or pork on top.
If you like building dinner this way, swapping what’s in season and what’s in the fridge, my Summer Harvest Dinner Builder is worth a look.
Tips
Use a Y-peeler or mandoline for even, wide zucchini ribbons—thin enough to bend, but not so thin they break down.
Salt the zucchini lightly and let it sit for 5–10 minutes, then blot dry—this helps reduce excess water and keeps the dressing from getting diluted.
Make the dressing first so the garlic, ginger, and tamari can mingle while you prep the zucchini.
Toss just before serving for best texture, especially if you’re making it ahead. If it sits too long, it can go soft.
Double the dressing and use it on noodles, grilled veggies, or even as a dip for dumplings—it’s that good.
Serving Suggestions
This refreshing salad tastes great with any grilled seafood or meat. Make this tasty salad into a full meal with a grilled chicken breast, pork chop, or cilantro lime shrimp.
Want more zucchini ideas? Don’t miss this collection of easy favorites.
How to Make Zucchini Ribbon Salad Ahead of Time
This salad tastes best when it’s made fresh. It can, however, be prepared partially ahead of time by mixing the dressing and slicing the zucchini ribbons, onions, and tomatoes.
Store all of the ingredients separately in the refrigerator and put it all together just before serving.
Storing Leftovers
Store leftover zucchini ribbon salad in the refrigerator in an airtight container for up to 2 days.
Want it Cooked Instead of Raw?
If you prefer cooked zucchini, you can grill the ribbons quickly by brushing them with olive oil and placing them on the grill or grill pan for about 2 minutes on each side before adding them to the salad.
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Click on serving size to scale this recipe
Asian Zucchini Ribbon Salad
Ingredients
- 4 small zucchini
- 1 small onion sliced thin
- 20 cherry tomatoes cut into halves or quarters
DRESSING:
- 2 tablespoons tamari sauce or soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon honey
- 1 teaspoon grated fresh ginger
- 1 small clove garlic crushed
Instructions
- Use a Y vegetable peeler or spiralizer make the zucchini ribbons with 4 small zucchini
- Place ribbons into a bowl, add 1 small onion sliced thin along with 20 cherry tomatoes cut into halves or quarters
- Mix up the dressing ingredients: 2 tablespoons tamari sauce, 1 tablespoon rice vinegar, 2 tablespoons sesame oil, 1 teaspoon honey, 1 teaspoon grated fresh ginger, 1 small clove garlic crushed) and pour it over the salad.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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What perfect timing. I just got ANOTHER batch of fresh zucchini from a friends garden and made this last night, it was so good!
I love this salad – it’s easy, quick to make, unique and so healthy!