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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.
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.
It’s amazing how soft the zucchini strands become when they have been salted.
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.
(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.)
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.
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