Zucchini ribbons with carrots, toasted nuts, and rawmesan cheese, tossed in a soy, honey dressing is a fresh, healthy, and vibrant salad that’s not only appetizing to the mouth but also the eyes. Zucchini salads are great for summer, being low carb, quick to make, and refreshingly light for hot weather. The soy, vinegar, and honey dressing gives this salad a tangy-sweet punch with zucchini ribbons.
This no-cook zucchini salad is a refreshing and lovely way to use up plenty of zucchini and impress your friends and guests.
Zucchini Ribbons
A fresh no-cook zucchini salad with ribbons, carrots, toasted nuts, and a tangy soy-honey dressing, finished with a sprinkle of rawmesan cheese and mint.
Ingredients
- 2 large zucchinis
- 1 carrot, thinly sliced
- 1/2 cup pine nuts, toasted
- 1 tablespoon pumpkin seeds, toasted
- 1 tablespoon sunflower seeds, toasted
- 1/2 lemon juice
- 1 tablespoon nutritional yeast
- 1 tablespoon black Himalayan salt (Kala Namak)
- 1 tablespoon ground black pepper
- 1 tablespoon olive oil
- For the Dressing:
- 1 teaspoon balsamic vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- For Topping:
- Rawmesan cheese powder (non-vegans can use milk cheese)
- 3 to 4 sprigs of mint leaves
- 1 teaspoon pine nuts
Instructions
Using a vegetable peeler or spiral slicer, slice the zucchinis into thin ribbons.
In a large bowl, combine the zucchini ribbons, thinly sliced carrot, toasted pine nuts, toasted pumpkin seeds, toasted sunflower seeds, olive oil, and lemon juice. Season with black Himalayan salt and ground black pepper, and mix well.
For the Dressing: In a bowl, combine 1 teaspoon balsamic vinegar, 1 tablespoon soy sauce, and 1 tablespoon honey. Drizzle the dressing over the salad.
For Topping: Top with rawmesan cheese powder, 3 to 4 sprigs of mint leaves, and 1 teaspoon pine nuts. Serve immediately.
Nutrition
-
247.0 Calories
-
20.0g Carbohydrates
-
0.0mg Cholesterol
-
15.0g Fat
-
4.0g Fiber
-
6.0g Protein
-
400.0mg Sodium
-
0.0g Trans fat
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