Hunan-Style Zucchini Salad
1 min readThis refreshing side dish can be prepared with seeded cucumbers in lieu of zucchini, if desired.
MAKES 4 SERVINGS
1 pound zucchini (about 2 medium), peeled, sliced lengthwise in half, sliced crosswise into 3/8-inch-thick pieces
1 to 2 fresh red chili peppers, seeded and thinly sliced
1 1⁄2 tablespoons reduced-sodium soy sauce
2 teaspoons plain rice vinegar
2 teaspoons toasted (dark) sesame oil
2 large cloves garlic, finely chopped
1⁄2 teaspoon sugar
1⁄2 teaspoon coarse salt
Freshly ground black pepper, to taste
In a medium stockpot filled with boiling salted water, blanch the zucchini and chili peppers 30 seconds. Drain and immediately rinse under cold running water until cooled; drain again.
In a medium bowl, whisk together the soy sauce, vinegar, sesame oil, garlic, sugar, salt, and pepper. Let stand a few minutes to allow the sugar to dissolve; whisk again. Add the zucchini and chili peppers, tossing well to combine. Let stand about 15 minutes to allow the flavors to blend. Toss again and serve at room temperature. Alternatively, cover and refrigerate up to 24 hours and serve chilled, or return to room temperature.
{PER SERVING} Calories 49 • Protein 2g • Total Fat 3g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 6g • Dietary Fiber 2g • Sodium 464mg
