This Chinese -style zucchini salad is a recipe without cuisine and a great way to enjoy the summer courgettes! If you are tired of the same old courgette bread, zoodles and grilled courgettes, try this recipe for something different and tasty!
Enjoy the raw courgettes
Zucchini is one of the most popular vegetables grown at home, yet most people feel short of recipes for the abundance of courgettes during the summer season. Not to mention the recipes that do not require cooking in torrid time.
Many people are not used to enjoying raw courgettes, just like cucumbers, carrots or cabbage, but it is a great way to use it. The key is going up the courgettes first, to remove part of the water inside. This prevents zucchini from moving after dressing it, keeping a more crunchy consistency.
Sarah used this technique in her fried chicken zucchini, with great effectiveness. If I skipped this step, the courgettes would end up a little soft in the final plate.
The condiment
We use many of our dressing ingredients in some of the other cold Chinese salads: chilli oil, light soy sauce, raw garlic, sesame oil and sugar. A different unique ingredient that we are using in this particular recipe, however, is lemon juice!
While you don’t see it so often in Chinese cuisine (with the exception perhaps of Yunnan cuisine), it really illuminates this salad and gives it a refreshing and unique flavor!
Instructions for the courgette salad recipe
Wash the courgettes and dry with a clean towel. Cut the ends and cut each courgette in half longitudinal. Collect any large seeds from the center. Then use a julienne pelapist, a spiralizer or just a knife to cut the courgettes into thin or julienne wires. There is no right or wrong way to treat courgettes, as long as they are in thin pieces.
In a bowl, sprinkle the salt over the courgettes and throw it well. Let it resist for 20 minutes on the counter.
Prepare the dressing by combining sugar, Sichuan pepper powder, sesame oil, light soy sauce, lemon juice and rice vinegar. Mix until the sugar is completely dissolved.
After 20 minutes, discard the liquid at the bottom of the courgette arch and gently squeeze part of the liquid from the zucchini.
Before serving, mix the courgettes with the prepared dressing, garlic and chilli oil if you use. Garnish with sesame seeds and serve immediately.
Chinese -style zucchini salad
You wonder what to do with courgettes? This courgette salad in a dark -free Chinese style is an exceptional and unique way to enjoy this versatile vegetable!
Serves: 4
Prep: 30 minutes
Total: 30 minutes
Instructions
Wash the courgettes and dry with a clean towel. Cut the ends and cut each courgette in half longitudinal. Collect any large seeds from the center. Then use a julienne pelapist, a spiralizer or just a knife to cut the courgettes into thin or julienne wires.
In a bowl, sprinkle the salt over the courgettes and throw it well. Let it resist for 20 minutes on the counter.
Prepare the dressing by combining sugar, Sichuan pepper powder, sesame oil, light soy sauce, lemon juice and rice vinegar. Mix until the sugar is completely dissolved.
After 20 minutes, discard the liquid at the bottom of the courgette bowl and gently squeeze part of the liquid from the zucchini.
Before serving, mix the courgettes with the prepared dressing, garlic and chilli oil if you use. Garnish with sesame seeds and serve immediately.
Nutritional facts
Calories: 66Kcal (3%) Carbohydrates: 9G (3%) Protein: 3G (6%) Fat: 3G (5%) Saturated fat: 1G (5%) Polynsaturo fat: 1G Monolysatuine fat: 1G Sodium: 847mg (35%) Potassium: 468mg (13%) Fiber: 2G (8%) Sugar: 6G (7%) Vitamin A: 355Iu (7%) Vitamin C: 33mg (40%) Soccer: 33mg (3%) Iron: 1mg (6%)
