Chinese-style zucchini salad

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Published on 50 min main spring summer fall winter

Ingredients

  • 1 zucchini
  • 1 tsp salt
  • 0.5 tsp sugar
  • 0.5 tsp Sichuan peppercorn powder
  • 1.5 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 0.5 garlic, pressed
  • 1 tsp chili oil
  • 2 tsp toasted sesame seeds

Instructions

  1. Trim off the zucchini ends, and cut each of them in half lengthwise.
  2. Scoop out any large seeds from the middle.
  3. Use a julienne peeler, spiralizer, or just a knife to cut the zucchini into long thin strands.
  4. In a bowl, sprinkle the salt over the zucchini, and toss it well. Let it stand for 20 minutes on the counter.
  5. Make the dressing by combining the sugar, Sichuan peppercorn powder, sesame oil, light soy sauce, pressed garlic, rice vinegar and chili oil. Stir until the sugar is completely dissolved.
  6. After 20 minutes, discard the liquid at the bottom of the bowl of zucchini, and gently squeeze out some of the liquid from the zucchini.
  7. Right before serving, mix the zucchini with the prepared dressing. Garnish with sesame seeds and let it cool in the fridge for 20 minutes before serving.

Adapted from this original recipe