2000s Recipes + Menus
Zucchini and Snow-Pea Salad
Serves4 (side dish)
- Active time:30 min
- Start to finish:45 min
June 2008
Summery and light, this vivid salad and its tangy dressing help balance the tuna and its rich glaze. Salting the zucchini slices takes the edge off their rawness while preserving their pleasant snap.
- 1 lb zucchini (about 2 medium)
- 1/2 lb snow peas, trimmed
- 1 1/2 tablespoons sesame seeds
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar (not seasoned)
- 1 teaspoon sugar
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Equipment:
an adjustable-blade slicer
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Very thinly slice zucchini with slicer and place in a large sieve set over a bowl. Toss zucchini with 3/4 tsp salt and drain 30 minutes.
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Meanwhile, blanch snow peas in a pot of boiling salted water (2 Tbsp salt for 4 qt water) 1 1/2 minutes. Drain and immediately plunge snow peas into an ice bath to stop cooking. Drain again and pat dry.
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Rinse zucchini under cold running water, then press gently to remove any excess liquid. Pat dry.
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Toast sesame seeds in a dry small skillet over medium heat, shaking skillet occasionally, until golden, about 2 minutes, then cool.
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Stir together remaining ingredients in a large bowl until sugar has dissolved, then toss with vegetables and sesame seeds.
Cooks’ note: Salad can be made 2 hours ahead and chilled.
- Keywords
- melissa roberts,
- salad,
- vegetarian,
- zucchini,
- japanese
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