Zesty Zucchini Salad was born on a warm summer afternoon when my backyard garden overflowed with fresh, green zucchini. The sun was shining, the birds were singing, and I felt inspired to create something light, fresh, and zesty. I remembered the bright lemons and crisp cucumbers I had in my kitchen, and an idea sparked in my mind — Zesty Zucchini Salad! As I sliced the zucchini into thin ribbons, I could already imagine the fresh flavors coming together. With a splash of lemon juice, a sprinkle of sea salt, and a dash of olive oil, this simple salad became a masterpiece.
A Flavorful Twist
Unlike regular salads, Zesty Zucchini Salad brings a unique twist with its raw, ribboned zucchini. The ribbons are soft yet slightly crisp, giving every bite a refreshing crunch. Paired with juicy cherry tomatoes, fresh basil, and crumbled feta cheese, the salad bursts with color and taste. A drizzle of lemon-tahini dressing takes it to a whole new level, adding creamy richness with a zesty tang. This salad is a flavor adventure — light, fresh, and perfect for a summer lunch or picnic with friends.
A Crowd-Pleasing Favorite
Every time I serve Zesty Zucchini Salad at family gatherings, it’s the first dish to disappear. Even picky eaters are drawn to its bright colors and fresh aroma. My aunt always asks, “Did you make that zucchini salad again?” — and I proudly say yes. It’s a dish that feels fancy but is so simple to prepare. With just a handful of ingredients and a few minutes of slicing, you have a show-stopping salad that makes everyone smile.
A Recipe to Remember
Zesty Zucchini Salad isn’t just a recipe — it’s a memory of sunshine, family, and fresh garden produce. Each time I make it, I’m reminded of that summer day when inspiration struck. Whether you grow your own zucchini or pick it up from the market, this salad is a delicious way to celebrate fresh, seasonal ingredients. It’s light, healthy, and full of flavor. So, next time you see a basket of fresh zucchini, remember this story — and let Zesty Zucchini Salad brighten your table.
Table of Contents
Chef’s Notes- Zesty Zucchini Salad
- Uniform Slicing: Use a mandoline slicer or a sharp chef’s knife to get evenly thin zucchini slices. Consistent size ensures even salting, proper texture, and better flavor absorption.
- Salting the Zucchini: Salting the zucchini draws out excess moisture, preventing the salad from becoming watery. Don’t skip this step! Rinse thoroughly to avoid an overly salty taste.
- Custom Spice Level: Adjust the heat to your preference. Add more gochugaru or gochujang for a spicier kick, or reduce the amount if you prefer a milder flavor.
- Avoid Overmixing: Mix the salad gently to prevent the zucchini from breaking apart. Use clean hands or tongs for better control.
- Flavor Boosters: Add extra freshness with thinly sliced green onions or julienned carrots for color, crunch, and nutrition. You can also add a splash of fresh lemon juice for a tangy zing.
- Chill Time Matters: Letting the salad rest in the fridge for at least 30 minutes allows the flavors to meld beautifully. For deeper flavor, chill for 1-2 hours.
- Make It Ahead: This salad can be made a day ahead. Store it in an airtight container in the fridge, but give it a light toss before serving to redistribute the sauce.
- Texture Tips: If you prefer a crunchier texture, reduce the salting time for the zucchini to 10 minutes. For a softer, marinated texture, go the full 15 minutes.
- Serving Suggestions: Serve it as a refreshing side with rice, grilled meats, or a Korean BBQ spread. It’s also great as part of a picnic, lunchbox meal, or as a light summer appetizer.
- Ingredient Swaps: Feel free to swap zucchini for cucumber or summer squash, use green onions for a milder onion flavor, or replace white vinegar with apple cider vinegar for subtle sweetness.
Zesty Zucchini Salad
4
servings20
minutes0
minutes25
kcal30
minutes50
minutesDive into the vibrant flavors of summer with this Spicy Zucchini Salad, a perfect blend of crisp zucchini and bold Korean spices. Inspired by celebrity chefs, this dish is not only quick and easy but also customizable to suit your taste. Whether you’re hosting a summer BBQ or looking for a refreshing side, this salad will elevate any meal with its tantalizing heat and fresh ingredients. Get ready to impress your guests with a healthy, affordable, and delicious creation that’s as beautiful as it is tasty!
Ingredients
- Main Ingredients
2 medium zucchinis thinly sliced (about 10 ounces)
1/4 cup onion finely chopped
1 tablespoon coarse kosher salt
- Seasoning Sauce
1 tablespoon Korean chili flakes (gochugaru)
1 teaspoon white or rice vinegar
1 teaspoon granulated sugar
1 teaspoon minced garlic
1 teaspoon toasted sesame seeds
1/2 teaspoon Korean chili paste (gochujang) optional
sesame oil a tiny splash (about 1/32 teaspoon), optional
- Alternative Ingredients:
Zucchini can be substituted with cucumber or summer squash.
Onion can be replaced with green onions or shallots for a milder flavor.
Gochugaru can be substituted with crushed red pepper flakes.
White vinegar can be replaced with apple cider vinegar.
Sugar can be substituted with honey or maple syrup.
Gochujang can be omitted or replaced with a different chili paste for varying heat levels.
Sesame oil can be replaced with olive oil for a different flavor profile.
Directions
- **Preparing the Zucchini** – Thoroughly wash the zucchinis under cold running water. Cut off both ends and slice the zucchinis thinly into half-centimeter (0.2-inch) pieces using a chef’s knife on a cutting board. Place the slices into a large mixing bowl, sprinkle with coarse kosher salt, and gently toss to ensure even salting. Let the mixture sit for 15 minutes to draw out excess moisture.
- **Slicing the Onion** – While the zucchini is resting, finely slice the onion into thin strips. This can be done using a sharp chef’s knife for precision and uniformity.
- **Rinsing and Draining** – After 15 minutes, rinse the salted zucchini slices under cold running water to remove excess salt. Transfer the zucchini to a colander to drain any remaining water, then pat them dry lightly with paper towels.
- **Making the Seasoning Sauce** – In a separate bowl, combine Korean chili flakes, vinegar, sugar, minced garlic, toasted sesame seeds, and gochujang if using. Mix well until the sugar is dissolved and the ingredients are thoroughly incorporated. Optionally, add a tiny splash of sesame oil for extra flavor.
- **Combining Ingredients** – Place the drained zucchini into a clean mixing bowl. Add the sliced onion and pour the prepared seasoning sauce over the top. Using your hands or utensils, gently mix everything together until the zucchini and onions are evenly coated with the sauce. Wearing food prep gloves is recommended to protect your hands from the spicy mixture.
- **Chilling the Salad** – Transfer the seasoned zucchini salad into an airtight food storage container. Seal and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
- **Serving** – Once chilled, serve the zesty zucchini salad alongside steamed rice and a variety of other Korean side dishes for a complete meal. Enjoy the refreshing and spicy flavors!
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- colander
- measuring cups and spoons
- food storage containers
Notes
- For an extra kick, increase the amount of gochugaru or add more gochujang to enhance the spiciness. To make the salad even more vibrant, consider adding sliced bell peppers or julienned carrots for additional color and crunch. This salad pairs wonderfully with grilled meats or can be enjoyed on its own as a light, refreshing dish. For added texture, sprinkle some toasted nuts or seeds on top before serving. Ensure the zucchini is sliced uniformly for the best texture and flavor distribution. If preparing in advance, keep the salad refrigerated and mix gently before serving to maintain the crispness of the zucchini.
Nutrition Facts
- Calories: 25kcal
- Fat: 0.2g
- Saturated Fat: 0.03g
- Cholesterol: 0mg
- Sodium: 1778mg
- Potassium: 151mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 2g
- Protein: 0.5g
- Vitamin A: 645IU
- Vitamin C: 3.1mg
- Calcium: 22mg
- Iron: 0.6mg
FAQ- Zesty Zucchini Salad
Can I use cucumber instead of zucchini in this recipe?
Yes! Cucumber works well as a substitute. However, since cucumbers contain more water, you may need to salt them for a slightly longer time (about 20 minutes) to remove the extra moisture.
How do I store leftovers, and how long do they last?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the zucchini may soften over time, but the flavors will deepen. Toss it gently before serving.
What if I don’t have gochugaru or gochujang?
No problem! Use crushed red pepper flakes in place of gochugaru, but reduce the amount since they are spicier. If you don’t have gochujang, you can skip it or use another chili paste like sambal oelek for a similar punch of heat.
Can I make this recipe ahead of time?
Yes! This salad actually tastes better after chilling in the fridge for at least 30 minutes. You can make it up to 1 day ahead for maximum flavor infusion. Just toss it lightly before serving to refresh the texture.
My salad came out too salty. How can I fix it?
If your salad is too salty, try rinsing the zucchini slices more thoroughly after the initial salting step. If the salad is already mixed, add more fresh zucchini slices, carrots, or cucumber to balance the flavors.
