Zucchini salad
Description
Perfect for everyday meals. This delicious Asian-style zucchini salad makes a wonderful lunchtime appetizer. I don't like serving this salad as a side dish; rather, I prefer to serve it as an appetizer before the first course or main dish—a sort of starter to whet the appetite. But sometimes, on hot days, this zucchini salad alone is more than enough to satisfy hunger. I highly recommend trying this zucchini salad recipe—you'll definitely enjoy it. If you're missing any ingredients, feel free to substitute with similar ones. Good luck! ;) Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making a delicious zucchini salad.
- 2
Step 2
Using a vegetable peeler, slice the cucumber, zucchini (up to the seeds, discard the seeds), and peeled carrot lengthwise into thin strips.
- 3
Step 3
Then pour about a liter of water into a saucepan, bring to a boil, and add the carrots. Blanch them for about 30 seconds, then add the zucchini and blanch for the same amount of time. Then transfer the vegetables to a colander, rinse under cold water, and dry.
- 4
Step 4
Then squeeze the juice from half a lime. Peel the garlic and halve it. Pass one half through a garlic press, and finely chop the other half.
- 5
Step 5
In a convenient bowl, pour 20 ml of olive oil. Add soy sauce, oyster sauce, garlic, fresh lime juice, sesame oil, finely chopped chili pepper, sugar, and whisk everything well with a whisk or fork.
- 6
Step 6
Place the vegetables in a salad bowl, pour the dressing over them, and let them marinate for 3 minutes.
- 7
Step 7
Separate the greens into leaves, cutting off the stems. Chop the peanuts into coarse crumbs. Then add basil and mint to the salad. Mix everything together.
- 8
Step 8
Arrange the salad on plates. Sprinkle with peanuts, garnish with cilantro, and serve.