Asian Zucchini Ribbons Salad Easy Low Carb Side Dish
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Asian zucchini ribbon salad brings flavor and freshness to the table. It’s perfect for warm weather meals, cookouts or when you just want something easy and different. It’s made with tender zucchini ribbons tossed in a sesame dressing and a pop of ginger and garlic. It’s quick to prepare and goes with everything.
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Why you will love this recipe
- Crunchy and refreshing. The ribbons of zucchini provide a satisfying crunch and freshness to the salad.
- Healthy. Zucchini is low-carb and filled with nutrients.
- Light but flavorful. The soy-based dressing adds a delicious umami flavor to the salad.
- No cooking required. Just slice and toss.
- Made for two, scales easily – Since leftovers don’t keep well, it’s portioned for two but easy to double or triple if needed.
Here is What You Will Need
Ingredient List
- 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.
Step 1. Make the zucchini ribbons, use a Y-vegetable peeler to cut thin ribbons of zucchini and place the strips in a medium bowl.
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.
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.
Make-Ahead Instructions
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.
Recipe Variations
Grill it – 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 salad.
Spice it up – Add one to two teaspoons of hot pepper flakes to the dressing.
Mediterranean Flair – Add a handful of sliced fresh basil and chunks of mozzarella or feta cheese. Dress the salad with a combination of 1 tablespoon fresh lemon juice, 2 tablespoons olive oil, 1/2 teaspoon honey, and a clove of crushed garlic.
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
Recipe FAQs
Yes! Zucchini is healthy and full of antioxidants, vitamins, and minerals. When it is eaten raw, the nutrients will stay intact, and when it is cooked some of the nutrients may be lost during the cooking process.
You can use a sharp knife to make zucchini ribbons, but they will not be as thin and easy to make. A vegetable peeler is the easiest way to make them.
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You might also like these healthy recipes
- zucchini roll-ups with guacamole
- zucchini noodles with chicken and white beans
- Mediterranean veggie sandwich
- easy zucchini pickles
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Click on serving size to scale this recipe
Spicy Asian Zucchini Salad
Ingredients
- 2 small zucchini
- 1 small onion sliced thin
- 15 to 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 2 small zucchini
- Place ribbons into a bowl, add 1 small onion sliced thin along with 15 to 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
- 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
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!