Vegan Zucchini Ribbon Salad with Toasted Sesame Dressing

Elegant vegan zucchini ribbon salad in a shallow bowl, with toasted sesame dressing, sesame seeds, and fresh cilantro, emphasizing freshness and color.
Vegan Zucchini Ribbon Salad with Toasted Sesame Dressing

Introduction

Today's light chef's tasting menu features a delightful plant-based dish that combines the comforting warmth of Italian cuisine with the vibrant flavors of Asia. This vegan Zucchini Ribbon Salad with Toasted Sesame Dressing is not just a feast for the taste buds but also a visually stunning addition to your meal.

Ingredients

  • 3 large zucchinis
  • 1 carrot, peeled
  • 1 red bell pepper, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • Fresh cilantro leaves, for garnish

Instructions

  1. Using a vegetable peeler or mandoline, slice the zucchinis into thin ribbons.
  2. Peel the carrot and also cut into thin ribbons.
  3. In a large mixing bowl, combine zucchini and carrot ribbons with sliced red bell pepper.
  4. In a small bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, maple syrup, grated ginger, and minced garlic to create the dressing.
  5. Pour the dressing over the vegetables and toss gently to coat evenly.
  6. Sprinkle toasted sesame seeds over the salad.
  7. Garnish with fresh cilantro leaves before serving.

Enjoy this refreshing and nourishing Zucchini Ribbon Salad as a standalone dish or a perfect complement to any meal. Its fusion of flavors and textures is sure to make today's dining experience truly special.

Isabella

Additional Information
NutritionfactsCalories: 180 kcal, Fat: 14g, Carbohydrates: 12g, Protein: 3g 
Preparation Time20 minutes 
Allergy InformationSoy, sesame