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

Spicy Asian Zucchini Salad

A fresh and tasty salad that is perfect for the summer
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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: 2
Calories: 228kcal
Author: Anne

Spicy Asian Zucchini Salad

Equipment

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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
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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

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

Serving: 1 | Calories: 228kcal | Carbohydrates: 21g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 1038mg | Potassium: 920mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1017IU | Vitamin C: 69mg | Calcium: 65mg | Iron: 2mg

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

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