Zucchini Ribbon Salad with Carrot Ginger Dressing

This is a raw zucchini salad. Tiny, super fresh, young, summer squash are lovely raw, they almost taste like cucumbers, a stark contrast to the huge mealy monster zucs you find all winter long at grocery stores. You need to find the freshest of the fresh summer zucchinis for uncooked eating, if you don’t grow your own, make a point of hitting up the local farmers market and get picked that day, young tender squash, go for the babies nothing longer than six inches are the best. My local market RCFM had tons of gorgeous squash this week, I guess it isn’t just me that is have a great squash year? The dressing is straight forward classic carrot and ginger, like the zucchini you need sweet fresh carrots. I know a lot of carrot/ginger recipes call for shallot but I personally don’t like it mixed in to this dressing, I recently started adding Thai fish sauce but I have also done if for many years without, your call on that one. Most importantly the prime of summer freshness is essential, do not attempt this recipe out of season or you will definitely be disappointed.

Ingredients:
4 to 6 Baby zucchini(about 3″ long)
2 Green onions or scallions
1 Recipe Carrot Ginger Dressing(below)

Method: Wash and dry the zucchinis, leave the skins on, watch out to see if there are any prickles clinging to the skins, if you find any wipe them away with a cloth, while you are drying. Trim off the stems and tips. Use a mandolin or peeler to slice the squash into very thin ribbons. If you find any noticeable seeds core or slice them out. Chop up the scallion or green onion. Gently toss everything together to evenly coat with the dressing, you might want to do this with your hands so you don’t bust up the squash ribbons, they are a bit fragile. I used yellow zucchini because that’s what I had lots of in the garden but greens and greys also work equally well.

Carrot Ginger Dressing:
1/3 Cup Grated carrot
2 tsp Grated fresh ginger
1/3 Cup Rice wine vinegar
1 Tbs Sugar
1 Tbs Sesame oil
*Optional ½ tsp Thai fish sauce*
Sea salt to taste

Method: Blend everything together in the blender, if you don’t cook with fish sauce often it can be very salty, hold back adding any extra salt until you have tasted the dressing as is, then salt at your own discretion.

This entry was posted in recipes and tagged , , , . Bookmark the permalink.

2 Responses to Zucchini Ribbon Salad with Carrot Ginger Dressing

  1. Nicky Newson says:

    This recipe is just amazing – so light and very tastey

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s