Fall

Sour, Sweet, Sharp and Minty Zucchini Slaw

by:
August 21, 2015
0
0 Ratings
  • Prep time 15 minutes
  • Serves 4-6
Author Notes

I wanted to do something a little different with zucchini and summer squash, perking them up with sparkling flavors and colors. A bright and beautiful side, condiment or salad. Bell pepper and peanuts add crunch. The basil and mint should be minced and added at the last possible minute. You could bring this salad to a picnic or serve with gently poached breast of chicken and a side of steamed rice for a not-too-heavy summer dinner —creamtea

What You'll Need
Ingredients
  • 2 large or 3 small zucchini plus 1 crook-necked squash, about 2 to 2-1/2 lb altogether
  • 1 tablespoon kosher salt
  • 1 red bell pepper, thinly sliced
  • 1/2 cup thinly sliced Vidalia or other sweet onion
  • juice of 1 lemon, strained
  • 1-1/2 teaspoons tamari soy sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar or to taste
  • 2 tablespoons safflower oil
  • 1/8 teaspoon toasted sesame oil
  • 1 tablespoon finely minced cilantro, if desired
  • 1 stalk lemongrass, tough leaves peeled, tender section minced
  • 2 tablespoons finely minced scallions
  • 2 tablespoons finely minced fresh mint leaves, reserving a small sprig for garnish if desired
  • 2 finely minced fresh basil leaves
  • 3 tablespoons coarsely chopped roasted, unsalted peanuts
Directions
  1. Trim zucchini and squash and cut in half crosswise, then halve lengthwise if necessary to fit in feed tube of food processor. Using coarse shredding disc, shred zucchini in processor. You will have about 8-9 cups before salting.
  2. Transfer zucchini shreds to a large bowl and using hands, mix in the 1 tablespoon of salt. Allow to drain in a colander lined with a double layer of cheesecloth or a tea towel about 1/2 hour. Rinse well under cold water, drain, then bring ends of cloth together and squeeze to extract most of water. Discard water. Return to bowl.
  3. Add bell pepper and onion to zucchini strands and toss.
  4. In a small bowl, whisk lemon juice and the 1 teaspoon salt and the sugar. Whisk in the oils in a stream until emulsified and stir dressing into zucchini mixture.
  5. Chill mixture until ready to serve. Just before serving, toss in herbs and peanuts. Garnish with mint sprig if desired and serve as a side dish or salad; works well as an accompaniment to roasted chicken or grilled cutlets.
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