All the world is nuts about
What's in The Nut Gourmet
August is that delightful summer month when zucchini goes crazy in the garden and produces more than enough squash for you and your whole neighborhood! That's when home gardeners go in search of more zucchini recipes that feature this delicious summer vegetable. Here's a tasty addition to your zucchini repertoire--one that's a perfect, make-ahead keeper.
This easy side salad features the delightful flavors of Southeast Asia and makes a tasty addition to the summer buffet. With its colorful good looks and tasty sweet, sour, salty flavors, this salad is also a welcome addition to a potluck, a light lunch, or a sunny picnic.
ZUCCHINI GOES ASIAN
Yield: about 5 to 6 servings
3 large zucchini, ends trimmed
1 medium carrot, cut in half lengthwise and thinly sliced
1/2 cup (120 ml) water
1/2 can (5-ounce/142g) sliced water chestnuts, drained and coarsely chopped
1 Persian cucumber, diced
1 red bell pepper, diced
3/4 cup (180 ml) raisins
1/3 cup (80 ml) shredded unsweetened coconut
2 green onions, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 teaspoon rice vinegar
1 teaspoon salt
1/8 to 1/4 teaspoon cayenne
1 head romaine or green leaf lettuce, for garnish
12 to 15 cherry or grape tomatoes
1/4 to 1/2 package (2-ounce/57g) enoki mushrooms, for garnish
- Quarter each zucchini lengthwise, then cut into 1/2-inch (1 cm) chunks. Put the zucchini and carrot in a large, deep skillet. Add the water and cook and stir over high heat for about 2 minutes until just tender. Turn off the heat and use a slotted spoon to transfer the vegetables to a large bowl.
- Add the water chestnuts, cucumber, bell pepper, 1/2 cup (120 ml) of raisins, coconut, green onion, lemon juice, sesame oil, sesame seeds, vinegar, salt, and cayenne. Mix thoroughly to coat all the vegetables well and distribute seasonings evenly.
- To garnish the dish, line a serving bowl or platter with lettuce leaves and spoon the salad into the center. Arrange the cherry tomatoes around the edges and place a few enoki mushrooms between the tomatoes.
Note: The photo shown was taken before garnishing.
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