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Home » Recipes » Raw Zucchini Salad

Raw Zucchini Salad

Published: Apr 14, 2013 · Modified: Aug 13, 2021 by LindySez · This post may contain affiliate links

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This Raw Zucchini Salad is easy and delish. It's amazing how soft the zucchini strands become when they have been salted. Nuts are optional but highly recommended.

The making of Raw Zucchini Salad or Zoodle Salad or Zucchini Spaghetti Salad

The title sez it all.  Ever since I incorporated the method of using my mandolin to make zucchini into spaghetti-like strands, I find that I LOVE this presentation for both hot and cold dishes and use it a lot.  For some reason, the method transforms the zucchini into a whole different vegetable, and this is a good thing especially when it's high summer and you are growing it in the garden.  And getting a lot of zucchini.

It's amazing how soft the zucchini strands become when they have been salted..

Anyone who has grown it knows that not only is it a prolific vegetable if ignored for one day, the small little zucchini you had two days ago is a giant zucchini today.  Because you are only using the outside of the vegetable, not the seedy insides, this method is perfect for those that get too large to do anything with.

This Raw Zucchini Salad is easy and delish. 

(If you don't want to use a mandolin, you could try this method with a Spiral Vegetable cutter or attempt it with your awesome knife skills.)

raw zucchini salad

Do you still have too much zucchini? Then try some of these delicious uses for it:

Zucchini Spaghetti with Tomato Sauce

Zucchini and Carrot Biscotti

Chocolate Zucchini Cupcakes

 

zucchini salad

Raw Zucchini Salad

LindySez
This Raw Zucchini Salad is easy and delish. It's amazing how soft the zucchini strands become when they have been salted. Nuts are optional but highly recommended.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Salads, Side Dish, Vegetables
Cuisine American
Servings 4 servings
Calories 111 kcal

Ingredients
  

  • 3 to 4 zucchini julienned (I use the julienne blade on my mandolin, you can use your awesome knife skills if you don't have one, or thinly slice the zucchini on the diagonal. )
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh lemon juice or to taste
  • 1 tablespoon fresh soft herbs such as basil, parsley, oregano, chives, mix and match at will, finely chopped
  • 3 tablespoons fruity extra virgin olive oil or to taste
  • Freshly ground pepper
  • ⅓ cup toasted chopped walnut pieces I used these, but I think pine nuts would be equally good, optional (but read my note)

Instructions
 

  • In a sieve, combine the julienned zucchini with 1 teaspoon of the salt, toss, then add the other teaspoon and toss again (you want the zucchini well-salted); set aside in the sink for 10 to 15 minutes or until very limp. Rinse well, pat dry, and place in a bowl.
  • In that bowl that you are going to put the zucchini in, combine the lemon juice, herbs, and extra virgin olive oil, whisk to combine.
  • Toss the zucchini with the dressing, add the nuts, and some pepper. Taste and adjust seasonings adding lemon juice or olive oil to taste.

Nutrition

Serving: 1gSodium: 537mgFiber: 2gCalories: 111kcalPolyunsaturated Fat: 8gSaturated Fat: 1gFat: 10gProtein: 2gCarbohydrates: 4g
Keyword raw salad, raw zoodle salad, vegetarian
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Reader Interactions

Comments

  1. Maggie Carey

    August 17, 2013 at 11:59 am

    This was absolutely delish. Refreshing and healthy. I used a vegetable peeler and cut the strips wide. They are like crunchy noodles. Loved it.

    Reply
    • LindySez

      August 17, 2013 at 3:55 pm

      So glad you liked it! I agree, it's pretty refreshing and very healthy. So glad you liked it! I agree, it's pretty refreshing and very healthy. Love the way you cut the zucchini into "noodles"...Cheers ~ Lindy

      Reply
  2. Elle

    April 24, 2014 at 12:05 pm

    I'm amazed at how much I still have to learn Linda. Salting zucchini makes it softer!!! I didn't know that and this looks like such a fresh delicious salad, I have to give it a try. 😉

    Reply
    • LindySez

      April 24, 2014 at 12:46 pm

      It's what I love about cooking Elle, there is always something new to learn. And my job is to learn it and then teach it to you! 🙂

      Reply
  3. Cher

    April 27, 2014 at 10:29 am

    This would be such a great salad served with anything, or even just by itself! Great recipe, Linda!

    Reply
  4. Jessica

    April 30, 2014 at 11:06 am

    This looks so yummy and easy to make! Thanks for sharing, Linda!

    Reply

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Hi, I'm Lindy.

I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

More about me →

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