Spicy Zucchini Salad
- Vegetable recipes
- Vegan
- Lactose free
- Low calorie
This Northern Chinese and Korean-style side salad is best with small, young zucchini. It makes a lively, garlicky accompaniment for an Asian meal or with grilled poultry, meat or fish.
Ingredients
- 3 cups (750 mL) shredded Napa cabbage
- 1-1/4 tsp (6 mL) salt
- 1 lb (500 g) zucchini
- 2 hot red peppers
- 3 tbsp (45 mL) rice vinegar
- 1 tbsp (15 mL) granulated sugar
- 1-1/2 tsp (7 mL) soy sauce
- 1-1/2 tsp (7 mL) sesame oil
- 3 cloves garlic, minced
- 1 green onion, thinly sliced
Preparation
In bowl, mix cabbage with 1/2 tsp/2 mL of the salt; let stand until wilted, about 30 minutes. Using hands, squeeze out moisture. Place on serving dish; set aside.
Meanwhile, using mandoline or knife, slice zucchini into thin slices; place in bowl.
Halve hot peppers lengthwise; remove seeds. Cut each piece in half crosswise and cut into fine julienne; add to bowl. Mix in remaining salt; let stand until zucchini is tender, about 20 minutes.
Using hands, gently squeeze out excess moisture; mound over cabbage.
In small bowl, whisk together vinegar, sugar, soy sauce, sesame oil, garlic and onion. Pour over salad.
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