Fresh zucchini salad

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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: Fresh 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.

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!

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Salads with zucchini - ordinary and delicious recipes with photos from our chefs

Salad of zucchini, tomatoes and carrots for the winter

I would like to share a fascinating recipe for making zucchini and tomato salad.

Zucchini and fresh cucumber salad

I would like to offer you a recipe for a good salad of zucchini and fresh cucumbers. Such.

Salad from young raw zucchini

The freshest young zucchini, in which large seeds have not yet formed, can be used.

Eggplant and zucchini salad

Every fall, I often prepare one of my favorite salads - salad from.

Salad with tomatoes and fried zucchini

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Ingredients:

• Zucchini - 400 gr.;
• Carrots - 100 gr.;
• Sweet pepper - 0.5 pcs;
• Garlic - 3 cloves;
• Sugar - 1 tbsp;
• Salt - to taste;
• Korean carrot spices - 1 tbsp;
• Vinegar 9% - 1 tbsp;
• Vegetable oil - 5-6 tbsp.

Fresh zucchini salad recipe

1. Grate the zucchini into narrow strips on a Korean carrot grater.

2. We will also grate the freshest carrots on the grater provided for us.

3. Peel the bell pepper from the seeds and cut into narrow strips.

4. Add three cloves of garlic.

You can chop it finely or use a garlic press.

5. Add one tablespoon of sugar to the salad and add salt to your taste.

6. Add Korean carrot spices to the salad.

7. Pour 5-6 tablespoons of heated hot vegetable oil directly onto all the spices in the salad.

8. Mix all the products in the salad bowl well together.

It is more convenient to create this using two forks.

9. Add one tablespoon of 9% vinegar to the salad.

10. Add finely chopped green onion to the salad.

11. Mix the whole salad again.

12. Place the salad in the refrigerator for 2-3 hours. During this period of time it will marinate perfectly.

This is our usual, tasty, special and refreshing summer zucchini salad!

Bon appetit!