1 Video | Photo: Zucchini Ribbon Salad Recipe
Ingredients
- 2 pounds zucchini, trimmed
- 1 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons whole-grain mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 small red onion, thinly sliced
- 1 cup frisee torn into pieces
- 1/3 cup thinly sliced radishes
- 1/3 cup chopped, toasted almonds
- 1/3 cup chiffonade fresh basil leaves
- 1-ounce Manchego cheese, shaved
Directions
Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash, if necessary, to ease shaving. Discard the seedy core. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid.
Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, frisee, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.
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By DJDutch
Poughkeepsie, NY
on April 25, 2013
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Made this last week and my wife and daughter inhaled it. The only problem I found with it, at least for me, was that the zucchini stripes had too much water on them. Maybe my colander wasn't large enough to drain the zucchini well? I tried to get rid of some of the moisture by sitting it on a paper towel for a bit. Helped, but for me, still to wet. It seemed to dilute the dressing a bit. Still enjoyed and I will make again and will try the Asian version per one of the reviews. This salad is open to many different flavor profiles.
By rh1025
Houston, TX
on October 24, 2012
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Saw this today and have to make it. It was wonderful. I was afraid the zucchini was going to be salty but it was great. The only thing I left out was the cheese bc I didn't have it. Will definately make again. p.s. also used green leaft lettuce insstead of friscee.
By RAWcre8or
on November 22, 2011
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Really amazing. The different textures and flavors mingling together.
I also tried to modify it for a more Asian feel as well. I substituted peanuts for the almonds and added Thai chili paste and rice wine vinegar to the dressing.
Both recipes were magnificent!
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