Chinese Zucchini Salad

Julienned zucchini strips that stay crunchy, coated in a dark and glossy sauce. The Sichuan pepper tingle meets the woody roundness of sesame oil.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 97
• Protein: 4 g
• Carbs: 7 g
• Fat: 6 g

Ingredients

• 600 g Zucchini ( julienned )
• 2 piece Garlic ( minced )
• 2 tbsp soy sauce
• 2 tbsp Rice vinegar
• 1 tsp White sugar
• 1 tbsp Sesame oil
• 1 tsp chili oil optional
• 1 tsp Sichuan peppercorn ( crushed )
• 1 pinch Gray sea salt
• 1 piece Hot chili pepper optional ( sliced )
• 1 tbsp Chinkiang black vinegar

Instructions

1. Julienne cutting

   Wash the zucchinis and remove the ends. Cut the vegetables into thin and regular sticks of about 3 mm. The cut must be clean to ensure a uniform bite.

2. Salting

   Place the julienne in a bowl with a good pinch of grey sea salt. Mix and let rest for 10 minutes. Then firmly squeeze the zucchinis between your hands to extract the vegetation water: they should become flexible but remain firm.

3. Dressing preparation

   Finely mince the garlic. In a bowl, dissolve the white sugar in the rice vinegar, Chinkiang black vinegar, and soy sauce. Add the sesame oil, chili oil, and sliced fresh chili.

4. Finishing and plating

   Pour the sauce over the drained zucchinis. Add the Sichuan pepper crushed in a mortar. Mix vigorously so that the sauce coats each strip without drowning the bottom of the dish.

Chef's tips

• Do not skip squeezing the zucchini after degorging, otherwise the excess water will dilute the sauce and dull the flavors.
• Crush the Sichuan pepper at the last minute to release the full power of its essential oils.

Storage

Consume immediately to maintain crunchiness. Keeps for 12 hours in the fridge, but the vegetables will soften further.