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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Spicy Zucchini Salad with Chili Crisp

  • Level: Easy
  • Yield: 4 servings
  • Total: 20 min
  • Active: 20 min
The mild, slightly sweet flavor and gentle crunch of raw zucchini is delicious when lightly seasoned, but it also stands up to the bold flavors in this recipe. Make sure to stir up your chili crunch well so you get plenty of crispy bits mixed into the salad.
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Directions

  1. Halve 3 zucchini lengthwise and slice into half moons (1/8 to 1/4 inch thick). Toss in a large bowl with a pinch each of salt and pepper, 2 tablespoons gochujang and 1 tablespoon honey. Let stand 10 minutes. Toss with 2 tablespoons chili crisp, making sure to get the crunchy bits. Top with 1 sliced scallion.

Photograph by Andrew Purcell

Categories:

Zucchini Recipes Side Dish

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