This salad is the ultimate mealtime shape shifter. It’s great as-is as a snack, as an appetizer tossed with mixed garden greens, as a side dish to a simple grilled protein, or as a filling entrée served over rice or quinoa with a drizzle of sriracha mayonnaise. It also keeps well for a couple of days in the refrigerator, making it a great make-ahead meal option.
Keeping it cool
While the contrast of cooked and raw elements in this salad makes it addictive, sometimes it’s just too hot to turn on the cooktop. In this instance, simply spiralize the zucchini and toss with the rest of the ingredients to make a completely cold preparation of this salad.
- 1 Tbsp grapeseed oil
- 2 small zucchini about 1/2 lb
- Kosher salt and freshly ground black pepper to taste
- 2 Lebanese cucumbers sliced into 1/4-inch thick rounds
- 1/4 cup roughly chopped kimchi along with its juices use your favorite brand or homemade
- 1/2 tsp toasted sesame seeds plus extra for serving
- 1 tsp low-sodium soy sauce or tamari
- 1/2 tsp toasted sesame oil
- In large frying pan, heat grapeseed oil over medium heat. Cut zucchini in half lengthwise, then into 1/2 in thick diagonal slices. Add zucchini to frying pan in single layer and cook, stirring occasionally, until nicely golden, about 4 to 5 minutes total. You may need to do this step in 2 batches if your frying pan doesn’t hold all the zucchini in one layer. The goal is to end up with golden brown—not mushy—zucchini. In the last 2 minutes of cooking time, season with a pinch of salt and pepper.
- Meanwhile, to large bowl, add cucumber, kimchi, sesame seeds, soy sauce, and sesame oil. Toss to combine well. Set aside.
- Once zucchini is cooked, add to cucumber mixture, and gently toss together. Serve warm, at room temperature, or cold with an extra sprinkle of sesame seeds, if desired.
Per serving: 148 calories; 4 g protein; 9 g total fat (1 g sat. fat); 16 g total carbohydrates (7 g sugars, 3 g fiber); 369 mg sodium