Description
A refreshing and spicy zucchini salad perfect for summer!
Ingredients
Scale
- 2 zucchini (cut lengthwise, and then across widthwise to make half moon shapes)
- 1 tbsp coarse salt (this is for salting the zucchini)
- 1/2 onion (sliced thinly)
- 4 cloves garlic (minced)
- 1 green onion (sliced thinly)
- 2 ts sesame oil
- 1 tbsp gochugaru (Korean red pepper flakes; you can adjust the amount to suit your tolerance for spicy food)
- 1 ts rice vinegar
- 2 ts mirin (can sub 1 ts of sugar)
- 1 ts fish sauce
Instructions
- Cut the ends off your zucchini. Slice in half lengthwise, and then cut widthwise into half moon shapes.
- Place in a colander or large bowl and sprinkle 1 tbsp of coarse salt over the zucchini. Leave for 30 minutes.
- At the end of this time you can see how much excess moisture is released from the zucchini. Discard this excess water and place the zucchini in a colander and rinse with water.
- Squeeze the zucchini firmly to remove as much water as you can and place in a large mixing bowl.
- Add all of the remaining ingredients to the zucchini.
- Stir well to thoroughly combine all of the ingredients.
- Taste and adjust any seasoning as necessary. If the taste is bitter for you, add a little sugar until you are happy with the taste.
- Enjoy!
Notes
- This salad can be served chilled or at room temperature.
- Adjust the amount of gochugaru based on your spice tolerance.
- Prep Time: 10 minutes
- Category: Salad
- Method: Raw
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg