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–+ servings
a close up picture of zucchini ribbons salad on a plate

Asian Zucchini Ribbon Salad

A raw zucchini ribbon salad in tamari-sesame-ginger dressing, not the usual lemon-garlic-parm version. Ready in 5 minutes, no cooking required.
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Prep Time: 15 minutes
Total Time: 15 minutes

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Course: Side Dish Recipes
Cuisine: Asian American
Keyword: zucchini ribbon salad
Servings: 4
Calories: 134kcal
Author: Anne Lawton

Asian Zucchini Ribbon Salad

Equipment

Scale this Recipe 4

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
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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

Store leftover salad in the refrigerator for up to two days in an airtight container
 
 

Nutrition

Serving: 1 | Calories: 134kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 529mg | Potassium: 762mg | Fiber: 3g | Sugar: 10g | Vitamin A: 808IU | Vitamin C: 57mg | Calcium: 51mg | Iron: 2mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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