Raw zucchini salad: 5 best recipes

Raw zucchini salad: 5 best recipes

Ingredients

Step-by-step recipe for making Raw Zucchini Salad: 5 best recipes with photos

Salad of young raw zucchini with garlic

The dish is prepared like this:

Peel the garlic and chop as finely as possible.

Wash the basil, dry it, chop it.

Squeeze the juice out of the lemon.

Cut the zucchini into thin strips.

New raw zucchini salad with honey and garlic

This is how the delicacy is prepared:

Thinly slice the zucchini into circles, sprinkle with salt, and let stand for half an hour.

Now make the dressing, mix the oil with vinegar, honey, pepper, chopped garlic, dill.

Korean raw zucchini salad

The dish is prepared like this:

Cut the carrots into thin strips.

Chop the zucchini in the same way and salt them.

Wash the pepper, remove the middle with seeds, and chop into strips. If you wish, you can add reddish hot ground pepper to the salad.

Raw zucchini salad with cucumber and carrots

This is how the delicacy is prepared:

Cut all vegetables into thin long strips.

Chop the Iceberg lettuce, you can use a special grater.

Grate the orange vegetable using a Korean carrot grater.

For now, let's move on to the sauce. Clean the seeds and soak them in water for a couple of hours. Later, transfer them to a bowl, beat using a blender until smooth, carefully pour in the water.

Fresh raw zucchini and tomato salad

This is how the delicacy is prepared:

Rinse the vegetables immediately.

Peel the zucchini, cut into thin slices, and place in a container.

Add the tomato chopped into large pieces here, add salt to the vegetables, stir, and let them sit for 10 minutes.

Then pour a little vegetable oil, lemon juice into a comfortable container, add chopped garlic, add dark ground pepper, sugar, stir everything.

Video recipe Raw zucchini salad: 5 best recipes

Bean puree salad with capers

And you can also amuse your family with an indescribably tasty, tender, appetizing salad of mashed beans with capers!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
canned white beans - 600 g;
cream-150 g;
lettuce - 150 g;
small tomatoes - 150 g;
olive oil - 3 tbsp;
lemon (lime) - 1 pc.;
reddish ground pepper, onion - 1 pc.;
capers - 1 tbsp;
sea ​​salt.

And the food is prepared like this:

Place the beans in a colander and let the excess liquid drain.

Later, turn the beans into a homogeneous mass, mix with cream, and then pass through a sieve.

Season the puree with lemon juice, salt and pepper.

Tear the lettuce leaves with your hands.

Cut the tomatoes into small slices.

Cut the onion into cubes.

Combine tomatoes and onions, pour olive oil over them.

Raw zucchini salads

Vegetables play a huge role in an optimal nutrition system. With a low energy value, they are nutritious, saturate the body with vitamins and minerals, and thanks to the presence of a significant amount of fiber, they permanently relieve hunger and normalize digestion. Our fellow citizens are accustomed to eating almost all vegetables boiled, fried or baked. But as a result of exposure to high temperatures, some of the valuable parts in the composition of the goods are destroyed. In its freshest form, the gifts of the garden are much more useful. This also applies to zucchini, which can be eaten without heat treatment. Raw zucchini salads have a pleasant taste, are easy to prepare and have the right to take up space in the everyday menu.

Individual manufacturing

Raw zucchini salads are not among the dishes that most families prepare. The development of their manufacture remains a mystery for almost all housewives. In essence, there is nothing complicated in this process; it’s enough to know a few subtleties.

• Do not use large and overripe zucchini for making salads. The younger the vegetables, the more tender and juicy their pulp. If you want to add the freshest zucchini to your appetizer, it should be no longer than 20–25 cm and should not contain formed seeds. If, after cutting a vegetable, you still find rather large seeds in it, you need to scrape out the pulp with them with a spoon and use only the remaining part without seeds for the salad.
• There is no need to peel baby zucchini before adding it to the salad. Their skin is narrow and warm, it contains many necessary substances.
• It is necessary to carefully wash the vegetables before using them; to clean the zucchini from dirt, it does not hurt to use a sponge that has a rough side. After washing, it is recommended to rinse the vegetables with boiling water, then they will be harmless and suitable for fresh consumption.
• For salads made from raw zucchini, a dressing based on vegetable oil is most often used. With it, they not only become tastier, but the oil promotes the absorption of fat-soluble vitamins. By excluding it from the snack because of the high calorie content of this product, you will reduce the usefulness of the dish. If the recipe involves the use of sour cream as a dressing, it’s not a failure, it also helps to absorb the valuable substances contained in raw vegetables.
• Almost all salads made from new vegetables are advised to be eaten immediately after preparation, otherwise the products will release juice, making the dish liquid and less healthy. But there are recipes according to which the products need to be left in the sauce for some time, so that they are lightly marinated and become softer, more tender and savory. If the proper instructions are in the recipe, do not ignore them.

Raw zucchini mixes well with carrots, cucumbers, tomatoes and other fresh vegetables, helping to highlight their flavor. The zucchini itself does not have a distinct taste, which allows you to create snacks from them according to a variety of recipes.

Raw zucchini salad with honey and garlic

• young zucchini – 0.5 kg;
• garlic – 5 cloves;
• honey – 25 ml;
• vegetable oil – 100 ml;
• table vinegar (9 percent) – 100 ml;
• fresh dill – 100 g;
• salt - to taste.

• Wash the zucchini thoroughly by rubbing with a brush. Dry with a kitchen towel.
• Cut off the ends of the fruits, cut the vegetables in half, cut into semicircles about 3 mm wide.
• Pass the garlic through a press, melt the honey until watery.
• Mix garlic with honey, add vegetable oil and vinegar, whisk until smooth.
• Finely chop the dill, after washing and drying it previously, add to the zucchini.
• Pour the prepared marinade over the zucchini and stir.
• Place in the refrigerator for an hour. After any 20 minutes, shake the container with the zucchini to mix them slightly.
• Drain excess liquid from the container with the zucchini. Transfer the salad to a salad bowl and serve.

This salad stores well, so you can even take it outdoors as an addition to dishes cooked on the grill. The marinade makes vegetables tender and soft, giving them a special taste.

Korean raw zucchini salad

• zucchini – 1 kg;
• bell pepper – 0.2 kg;
• carrots – 150 g;
• garlic – 10 cloves;
• ground coriander – 5 g;
• vegetable oil – 100 ml;
• table vinegar (9 percent) – 100 ml;
• reddish ground pepper, soy sauce - to taste.

• Grind the carefully washed and dried zucchini on a grater designed for making Korean salads. If you don’t have such a device at home, you can cut the zucchini into thin slices using a vegetable peeler.
• Scrub and rinse the carrots. Blot with a napkin. Grind using the same method as zucchini.
• Wash the pepper and remove the stem along with the seeds. Cut the pulp into small strips.
• Place the chopped vegetables in a bowl and stir.
• Chop the garlic as finely as possible with a knife, add to the vegetables, stir them again.
• Pour oil, vinegar and soy sauce into a small container suitable for heating on the stove, add spices.
• Heat the mixture over low heat until it boils.
• Pour marinade over raw vegetables and stir.

Before serving, the salad must be given at least 30 minutes to steep and cool. It is only served cool. It can be stored in the refrigerator for a week, but on the first days it is tastier and healthier than on the next.

This recipe is true to Asian cuisine. If you want to highlight this similarity, you can sprinkle the appetizer with sesame seeds before serving. Before this, it is better to fry them in a dry frying pan so that they become more aromatic and get the most appetizing color.

Raw zucchini salad with tomatoes

• zucchini – 0.5 kg;
• tomatoes – 0.5 kg;
• chicken egg – 6 pcs.;
• fresh herbs – 100 g;
• table mustard – 5 ml;
• sour cream or mayonnaise – 0.2 l;
• salt, pepper - to taste.

• Boil hard-boiled eggs. Cool under running cool water. If eggs are added to a snack while it is warm, it will quickly spoil.
• Release the eggs from the shell. Remove the yolks from them. Cut the whites into thin slices and place in a bowl. Set the yolks aside for now.
• Rinse and dry the zucchini with a napkin, cut off the ends. Cut the vegetables into thin semicircles (the thinner the better). Place it on the testicles.
• Wash the tomatoes and pat dry with a napkin. Choose meaty varieties, otherwise the snack will be liquid. Cut out the seals around the stems of the tomatoes. Cut the tomatoes into halves into circles about 3–5 mm wide. Use a sharp knife to avoid squeezing the juice out of the tomatoes. Add to eggs and zucchini.
• Rinse the greens, shake off the water, place on a napkin to dry the branches. Chop with a knife, preferably not very finely. Add to other ingredients.
• Mash the egg yolks thoroughly with a fork. Add mustard and salt to them. Grind until smooth.
• Add sour cream, beat with a whisk.
• Season the appetizer with sour cream and yolk sauce.

The salad prepared according to this recipe looks so elegant that there is no shame in offering it to guests. If you want to add some spice to the dish, you can add onion cut into thin half rings.

Raw zucchini salad with fresh cucumbers and carrots

• zucchini – 0.4 kg;
• fresh cucumbers – 0.2 kg;
• carrots – 0.2 kg;
• lemon – 0.5 pcs.;
• onions – 100 g;
• chili pepper - to taste;
• vegetable oil – 80 ml;
• fresh herbs - to taste.

• After washing and drying the zucchini, cut into small pieces and place in a bowl.
• Rinse and pat the cucumbers dry with a napkin. Cut them into neat strips and add to the zucchini.
• Peel the carrots and cut into thin strips. Add to other vegetables.
• Remove seeds and membranes from the chili pepper. Chop finely. Do not use just one pod, otherwise the appetizer will turn out very spicy.
• Remove the skins from the onion and cut into thin quarter rings.
• Add onions and peppers to the rest of the ingredients.
• Prepare the dressing separately by squeezing the juice from half a lemon, mixing it with vegetable oil, adding salt to taste.
• Dress the salad. When serving, sprinkle it with fresh herbs.

The salad prepared according to this recipe can be used as an independent snack or as a side dish for meat dishes.

How to decorate a raw zucchini salad

Raw zucchini salads look simple and unpretentious, but this modesty and unpretentiousness has its own charm. The freshness and sophistication of the snack can be highlighted by choosing a suitable design for it.

• Raw zucchini salad looks most festive when sprinkled with sesame seeds, pine nuts, crushed peanuts, pumpkin or sunflower seeds.
• To give the appetizer an even more catchy look, sprinkle it with reddish pepper flakes, sweet or hot, chopped herbs, and sour berries.
• No matter what kind of appetizer looks more attractive if it is placed on lettuce leaves.
• You can create a flower from a zucchini. To do this, cut it into thin strips, roll them up, and add sprigs of basil or parsley.
• Flowers are made from other vegetables in the same way, which are also suitable for decorating a salad of raw zucchini.

Raw zucchini salads look fresh, taste good and are healthy. Despite the fact that these dishes seem unusual to almost all of our fellow citizens, they do not have an exotic taste, so it’s easy to get used to them. Recipes for cool snacks from new zucchini are varied, but their preparation is not very difficult.

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Raw zucchini salad: 5 best recipes

Tuesday, August 02, 2016 13:13 + to quote book

Raw zucchini salad: 5 best recipes

Raw zucchini has a typical mild taste, so it will look great on any table. This salad turns out to be very tasty and light and fresh like summer.

Recipe 1: salad of young raw zucchini with garlic

1. Young zucchini 1 piece
2. Garlic 1–2 cloves
3. Basil (preferably fresh) to taste
4. Lemon juice to taste
5. Olive oil to taste
6. Salt to taste
7. Dark pepper to taste
8. Chili pepper to taste

Be sure to wash the zucchini itself, it should be small in size, with a soft skin and very small seeds inside.
Peel the garlic cloves and chop them with a knife.
Finely chop the basil leaves.
To squeeze juice out of a lemon, cut it in half and squeeze it with your hands, piercing the pulp with a fork.

Using a paring knife, cut the zucchini into thin, flat strips. The thinner the better.

Top the sliced ​​zucchini with lemon juice, olive oil, salt, dark pepper, chili pepper and garlic. Stir the salad with your fingertips so as not to break the thin slices of the vegetable, and then immediately serve the finished dish to the table.

Serve raw zucchini salad as an additional dish to roast meat, fish or poultry.

Recipe 2: New Raw Zucchini Salad with Honey and Garlic

A very tasty, crispy raw zucchini salad with a fragrant honey-garlic dressing. It is better to eat it right away, without leaving it for the next day.

• 1 zucchini,
• large salt,
• 50 gr. fragrant vegetable oil,
• 2 tbsp. lie vinegar 9%,
• 2 tsp. honey,
• 3 teeth garlic,
• dark ground pepper, dill.

Thinly slice the zucchini into slices, sprinkle with 1 teaspoon. salt, leave for 30 minutes.

mix oil, vinegar, honey, pepper, squeezed garlic, chopped dill, stir.

Squeeze the zucchini from the released juice, transfer to a plate and pour over the dressing.

Let it brew for another 20 minutes.

Recipe 3: Korean raw zucchini salad

• Zucchini - 2 pcs.
• Carrots (fresh) - 2 pcs.
• Bell pepper (can be reddish and greenish in half) - 1 pc.
• Garlic - 2 teeth.
• Cilantro
• Salt (to taste)
• Vegetable oil (for dressing) - 5-6 tbsp. l.
• Vinegar (for dressing) - 2 tbsp. l.

Cut the carrots into narrow strips. Naturally, it is better and more convenient to create this with the help of a special shredder, but we don’t have one at the dacha, so I cut it by hand.

(*5*)
Cut the zucchini into strips too, a little thicker than carrots; if they are young, then straight with the skin. Add some salt. Raw zucchini has a sweetish taste, so you need to add salt generously.

Cut the pepper into strips.
If you don’t have hot pepper, add ground reddish hot pepper to the salad. As it turned out, we didn’t have garlic at our dacha, but jusai grows, this is an herb with a garlicky taste, so we added it.

Mix zucchini, carrots, peppers and cilantro, add seasoning for Korean salads.
Pour in wine vinegar (we used plum vinegar), approximately 2 tbsp. spoons. Pour hot vegetable oil over everything (approximately 5-6 tablespoons).
Mix everything and let it sit for 10 minutes, or you don’t have to wait, but eat it right away.

Recipe 4: Raw zucchini salad with cucumber and carrots

• Zucchini (or zucchini) - ½ pc. huge
• Carrots - 1 pc.
• Cucumber - ½ pc. huge (if small, then 1 pc.)
• Iceberg lettuce - ¼ pc. You can do without it or replace it with another type of salad.

• sunflower seeds,
• pink Himalayan salt,
• dried ginger,
• lemon,
• garlic,
• spinach (or other greens, for example, parsley, green basil),
• sesame (optional).

All vegetables must be cut into thin long strips:

• We chop Iceberg lettuce like cabbage, using a knife or a special grater.
• We cut the cucumber with a knife.
• Three carrots and zucchini on a grater for Korean carrots. If you don’t have a grater, then cut it with a knife into very thin long strips.

If the seeds are uncleaned, then we clean them. This is the longest step in making the sauce)

If you have time, soak the seeds in water for several hours. You can do it at night (that is, in the dark) . If you don’t have time, then just skip this point.

Soaking the seeds, firstly, makes them softer and then they will be faster and easier to grind in a blender. And secondly, when soaking seeds and nuts, unnecessary harmful substances are released into the water, if they were in them - these are fertilizers, pesticides and other chemicals.

Next, place all the ingredients in a blender and blend until the sauce is smooth and creamy. Add water evenly. At first ½ cup. And then watch the mixture and add if necessary. I usually use about ¾ cup of water if the seeds were not soaked and about ½ cup if they were.

Next, there are two salad design options:

Option #1 - Mix vegetables with sauce.

Option No. 2 - Serve the sauce separately from the vegetables (in a gravy boat).

Choose the option that suits you best!

8 good zucchini salads for the winter

With tomatoes, peppers, carrots, rice, tomato paste and more.

Jars and lids for salads must be sterilized in advance. The rolled pieces should be turned over, wrapped in something warm, cooled and transferred to a cold, dark space.

1. Zucchini salad for the winter with tomatoes and peppers

Ingredients

• 1½ kg zucchini (weight of peeled vegetables);
• 1½ kg bell pepper (weight of peeled vegetables);
• 2 kg of tomatoes;
• 200 ml vegetable oil;
• 100 g sugar;
• 2 tablespoons salt;
• 100 ml apple cider vinegar.

Manufacturing

Divide the zucchini, peeled and seeded, into small cubes. Peppers - also without seeds - cut into cubes or strips. Pass the tomatoes through a meat grinder or chop with a blender.

Pour the tomato puree into a saucepan and bring to a boil over moderate heat. Add chopped vegetables, butter, sugar and salt. Stir and cook for 15–20 minutes. At the end of production, add vinegar.

Distribute the salad into 1 liter jars and cover with lids. Cover the bottom of the pan with a towel, place the jars there and fill with water up to the hangers. Bring the liquid to a boil over low heat and sterilize for 20 minutes. If all the containers do not fit, make several passes. Roll up your salads.

Try

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2. Zucchini salad for the winter with peppers, tomatoes, garlic and parsley

Ingredients

• 1 kg of tomatoes;
• 200 g parsley;
• 2 heads of garlic;
• 3 kg of zucchini (weight of peeled vegetables);
• 1 kg of bell pepper (weight of peeled vegetables);
• 80 g salt;
• 200 g sugar;
• 350 ml vegetable oil;
• 100 ml vinegar 9%;
• 12 black peppercorns;
• 5 peas of aromatic pepper.

Manufacturing

Pass the tomatoes, parsley and garlic through a meat grinder into the pan. Cut zucchini, peeled and hard seeds, and bell peppers without seeds into small cubes.

Add salt, sugar, oil, vinegar, black and aromatic pepper to the puree of tomatoes, herbs and garlic. Bring to a boil over moderate heat.

Place the chopped vegetables there and boil, stirring occasionally, for 1 hour. Place the salad in jars and roll up.

Make supplies

• 10 Amazing Methods for Preparing Zucchini for the Winter

3. Zucchini salad for the winter “Mother-in-law’s tongue” with pepper, garlic and tomato paste

Ingredients

• 3 kg of zucchini (weight of peeled vegetables);
• 6 large burgundy bell peppers;
• 3–4 heads of garlic;
• 1–1½ tablespoons salt;
• 170 g sugar;
• 230 ml vegetable oil;
• 200 g tomato paste;
• 1 tablespoon of vinegar essence.

Manufacturing

Cut the zucchini, peeled and hard seeds, into cubes or small pieces. Pass the peeled peppers and garlic through a meat grinder.

Place the prepared ingredients into the pan. Add salt, sugar, butter and tomato paste and stir. Cook for 40–50 minutes over moderate heat.

10 minutes before the end of cooking, pour in the vinegar. If you want the salad to be even spicier, you can add the garlic not first of cooking, but together with the vinegar. Place the salad in jars and roll up.

Prepare

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4. Zucchini salad for the winter with rice, tomatoes, onions, carrots and peppers

Ingredients

• 1 cup (250 ml) rice;
• 500 ml water;
• 600 g onions;
• 180 ml vegetable oil;
• 600 g carrots;
• 600 g bell pepper (weight of peeled vegetables);
• 1 300 g tomatoes;
• 2½ tablespoons salt;
• 2½ tablespoons sugar;
• 2½ kg zucchini (weight of peeled vegetables);
• 5 cloves of garlic;
• 3 tablespoons vinegar 9%.

Manufacturing

Wash the rice, place it in a saucepan and cover with water. Bring to a boil over medium heat and cook for a couple of minutes. Remove from heat and leave covered while you prepare the rest. The cereal should be slightly undercooked.

Cut the onion into small strips and place in a frying pan with heated oil. Fry for about 10 minutes over moderate heat until translucent. Add the carrots, grated on a large grater, and cook for another 10 minutes.

Cut the pepper into cubes and place in a frying pan. Simmer for 10 minutes. Divide the tomatoes into small pieces and place in a separate large pan. Place the roast there and put it on the fire instead of a frying pan.

Season the vegetables with salt and sugar and simmer until the tomatoes release their juice. Cut the zucchini, peeled and seeded, into cubes and place in a saucepan.

After 15 minutes, add the cereal, chopped garlic and vinegar. If there is any water left in the rice, drain it. Stir and cook for a few more minutes. Distribute the salad among the jars and roll up.

Experiment

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5. Zucchini salad for the winter with carrots, tomato paste and ketchup

Ingredients

• 1½ kg small zucchini;
• 2 carrots;
• 1 onion;
• 3 tablespoons of tomato paste;
• 250 ml water;
• 2 tablespoons sugar;
• 1 tablespoon salt;
• 80 ml vegetable oil;
• 250 g chili ketchup;
• 1 small head of garlic;
• 50 ml vinegar 9%;

Manufacturing

Cut the zucchini into 5mm wide slices. Grate the carrots for the Korean version. Divide the onion into half rings.

Place zucchini, onions and carrots in a saucepan. Dilute the tomato paste with water and pour over the vegetables. Add sugar, salt, butter and ketchup. Stir and leave for 5 minutes.

Over moderate heat, bring the mixture to a boil. Cook, stirring, for 30–35 minutes. 5 minutes before the end of the process, add the garlic and vinegar passed through a press. Place the salad in jars and roll up.

Make homemade sauce

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6. Zucchini salad for the winter with carrots, onions, garlic, parsley and tomato paste

Ingredients

• 1½ kg zucchini (weight of peeled vegetables);
• 500 g onions;
• 500 g carrots;
• 200 ml vegetable oil;
• 250 ml water;
• 50–100 g parsley;
• 3 tablespoons of tomato paste;
• 2 heads of garlic;
• 1 tablespoon salt;
• 1 tablespoon sugar;
• 1 hot pepper - optional;
• 50 ml vinegar 9%.

Manufacturing

Cut the zucchini, peeled and seeded, into small cubes and place in a saucepan. Finely chop the onion and grate the carrots on a large grater.

Fry the onion in a small amount of vegetable oil until golden brown. Then saute the carrots separately in oil until soft. Transfer the vegetables to the pan with the zucchini.

Pour in the remaining oil and water. Cook over moderate heat, stirring, for 20 minutes. Add chopped parsley, tomato paste, chopped garlic, salt and sugar. You can add finely chopped hot pepper.

Stir and cook for another 10 minutes over low heat. Pour in the vinegar, boil for a few more minutes and distribute among the jars. Roll up the blanks.

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7. Zucchini salad for the winter with carrots, parsley and dill

Ingredients

• 1 carrot;
• 2 tablespoons of water;
• 120 ml vegetable oil;
• 2 kg of zucchini (weight of peeled vegetables);
• 5 cloves of garlic;
• 70–100 g dill;
• 70–100 g parsley;
• 1½ tablespoons salt;
• 3 tablespoons sugar;
• ½ teaspoon ground black pepper;
• 120 ml vinegar 9%.

Manufacturing

Cut the carrots into small cubes. Pour water and 1 tablespoon of oil from the full amount into a preheated frying pan. Throw in the carrots and simmer for a couple of minutes over moderate heat.

Cut the zucchini, peeled and seeded, into small pieces. Chop the garlic and herbs.

Place the zucchini in a large container. Add salt, sugar, black pepper, garlic and vinegar and stir. Pour in the oil, add the greens and carrots and stir again.

Leave to marinate, covered, at room temperature for 3 hours, stirring the ingredients occasionally. Place the salad along with the liquid into ½ liter jars and cover with lids.

Line the bottom of the pan with a towel and place the jars there. Fill them with water up to their shoulders and bring to a boil over low heat. Sterilize for 10 minutes and roll up.

Take note 🥕

• 7 delicious methods to prepare carrots for the winter

8. Zucchini salad for the winter with carrots and peppers in Korean

Ingredients

• 800 g small zucchini (weight of peeled vegetables);
• 200 g carrots;
• 1 large bell pepper;
• 3–4 cloves of garlic;
• ¼ teaspoon ground hot reddish pepper;
• ¼ teaspoon ground black pepper;
• 1 teaspoon ground coriander;
• 1 tablespoon salt;
• 2 tablespoons sugar;
• 50 ml vegetable oil;
• 50 ml vinegar 9%.

Manufacturing

Grate zucchini and carrots for a Korean version. Cut the bell pepper into narrow strips. Chop the garlic.

Place the prepared ingredients in a deep container. Add reddish and black pepper, coriander, salt and sugar and stir with your hands. Pour in the oil and vinegar and stir again.

Leave covered for 1 hour at room temperature. Then put it in ½ liter jars and fill with the released juice. Cover the containers with lids and place in a saucepan, the bottom of which is covered with a towel.

Fill the jars with water up to the shoulders and place on low heat. Bring to a boil, sterilize for 10 minutes and roll up.