Spiralized Zucchini and Cucumber Salad with Asian Dressing

Rated 4.5 based on 5 customer reviews
 Spiralized Zucchini and Cucumber Salad with Asian Dressing
 Spiralized Zucchini and Cucumber Salad with Asian Dressing
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Ingredients

  • 2 zucchinis, spiralized using 2mm blade
  • 1 cucumber, spiralized using 2mm blade
  • 2 carrots, spiralized using 2mm blade
  • ½ cup thinly sliced red onion
  • ½ cup thinly sliced green apple
  • ⅓ cup shredded coconut
  • ⅓ cup white sesame seeds
  • ¼ cup roasted peanuts
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • 1 teaspoon fish sauce
  • ¼ teaspoon ground sumac
  • ¼ teaspoon salt

Appliances

For best results, we recommend using:

Directions

  1. Toss zucchini, cucumber, carrots, red onion, green apple, coconut, sesame seeds, and roasted peanuts together in a large bowl.
  2. Combine lime juice, honey, soy sauce, and fish sauce in a jar with a lid. Seal jar and shake vigorously to emuslify.
  3. Pour dressing over salad; season with sumac and salt to serve.
Mealthy tip:

For a vegan version, use agave syrup instead of honey and omit the fish sauce.

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Anthony Cohen

Anthony Cohen says:

I also spiraled the apple to make this delicious salad. It was very fresh, love the crunch and texture of all the ingredients. It works extremely well together. Used Worcester instead of fish sauce.

Image of Jenny J

Jenny J says:

I did spiralized sweet potatoes instead of carrots to make this salad. It was really good! I also omitted the fish sauce. My favorite aspect of this dish was definitely the sliced apple (I used Granny Smith).

Image of Jen the Mighty

Jen the Mighty says:

My spiralizer is in heaven and so am I! The fresh veggies plus a tart apple and a little coconut really come together nicely with the soy-sumac-lime dressing. So citrus-y and fresh!

Image of Laura Griffin

Laura Griffin says:

This zucchini and cucumber salad was really good! I loved the lime juice with the honey and soy sauce dressing. i left out the coconut and apple, and instead added thinly sliced radishes to the salad. I just love the way radishes taste in Asian salads. I will definitely make this salad again as a side to maybe sushi or chicken.

Image of Randall Hauk

Randall Hauk says:

Note: I left out red onion, as I do not like it. I also did not have sumac on hand, so that was also not in it. I also finished with a little sesame oil after tasting it. I love Asian-style cucumber salads, especially with fish sauce, for some reason. This felt more like a main dish than the sides I'm used to eating, thanks to the volume of zucchini and carrot in it. Great stuff. The flavors just weren't quite strong enough for me. I'd double the fish sauce and ditch the soy. She sesame oil really gave it a lift. You could serve this with satays or some other grilled chicken, but this makes a great picnic salad. Highly recommend, but be ready and willing to tinker to suit your palate.