Spicy zucchini salad

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10 min


3 to 4 servings

Spicy zucchini salad

© Royalty-Free/Masterfile


  • 1 lime
  • 1 tbsp soy sauce
  • 1 1/2 tsp sesame oil , preferably dark
  • 1 1/2 tsp freshly grated ginger , or 1/4 tsp crushed ground ginger
  • 1/4 tsp hot-red-chili-flakes
  • 2 tbsp finely chopped fresh coriander , or parsley


  • Cut zucchini in half, lengthwise. Using a food processor or sharp knife, thinly slice or julienne zucchini. Place in a mixing bowl.
  • Grate peel from lime, then cut lime in half and squeeze out juice. You should have about 2 tablespoons. Whisk peel and juice with soy, oil, ginger, red pepper and coriander. Pour over zucchini and mix until evenly coated. Serve right away or cover and refrigerate. This salad is best served within 3 hours after it is made as zucchini becomes soggy.

You can’t put an abundance of zucchini to better use than in this light low-cal salad with an easy Oriental dressing.