Spicy Zucchini Salad

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By: The Homemakers Test Kitchen

This Northern Chinese and Korean-style side salad is best with small, young zucchini. It makes a lively, garlicky accompaniment for an Asian meal or with grilled poultry, meat or fish.

Ingredients

3 cups (750 mL) shredded Napa cabbage

1-1/4 tsp (6 mL) salt

1 lb (500 g) zucchini

2 hot red peppers

3 tbsp (45 mL) rice vinegar

1 tbsp (15 mL) granulated sugar

1-1/2 tsp (7 mL) soy sauce

1-1/2 tsp (7 mL) sesame oil

3 cloves garlic, minced

1 green onion, thinly sliced

Preparation

In bowl, mix cabbage with 1/2 tsp/2 mL of the salt; let stand until wilted, about 30 minutes. Using hands, squeeze out moisture. Place on serving dish; set aside. Meanwhile, using mandoline or knife, slice zucchini into thin slices; place in bowl. Halve hot peppers lengthwise; remove seeds. Cut each piece in half crosswise and cut into fine julienne; add to bowl. Mix in remaining salt; let stand until zucchini is tender, about 20 minutes. Using hands, gently squeeze out excess moisture; mound over cabbage. In small bowl, whisk together vinegar, sugar, soy sauce, sesame oil, garlic and onion. Pour over salad. Makes 4 to 6 servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	40
Protein	2 g
Fat (total)	1 g
Carbohydrate	7 g
Fibre	2 g
Sodium	331 mg
Calcium	4 % RDI
Iron	4 % RDI
Vitamin A	11 % RDI
Vitamin C	43 % RDI
Folate	22 % RDI

Also in this menu:

5 fabulous salads

Source

Homemakers Magazine: June 2006

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