Recipe by AMY BARTHELEMY
"Thin slices of fresh zucchini are tossed with a fragrant Asian-style dressing in this delicious summer salad."
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1 1/2 tablespoons
Thai chile sauce
chopped green onions
nori, cut into thin slices
LOVED this! I substituted vegetable broth for chicken and pure maple syrup for brown sugar; otherwise, I followed the recipe exactly, and it was delicious. You could probably omit the broth (which I think is used more to thin the miso than for flavoring), because once the dressing sits on the zucchini, it thins quite a bit. This is great with just the sauce and the zucchini, but the almonds and nori complete it perfectly.
zucchini gave bitter taste. I prefer to use Japanese cucumber over raw zucchini. Japanese cucumber is good with miso.
I skipped the sesame seeds and nori for ease, and this was still a winner. It was slightly salty for my tastes (a function of the miso, as far as I can tell) but otherwise great. Also, I mixed all the dressing ingredients except the broth together, then eyeballed the amount of broth to get the desired consistency (since other reviewers had warned 1/4c was too much). Everyone loved it!
Delicious! I get asked to make this recipe for parties. The hardest part is prepping the zucchini (I julienne it) and figuring out what to do with the rest of the leftover miso paste (I can only find 16oz jars of the stuff). I use Dashi flavored miso and omit the sessame (I love the seeds but I never have them at home) and often time I forget to put in the nori. If you are apprehensive about eating zucchini raw - DON'T BE - it's awesome.
Not the biggest Miso soup fan, but love all the other ingredients so I thought I should give it a try. My only concern when making this was which size nori sheet was called for. I live in Japan where there are many options so I just ended up using one onigiri (riceball) sized sheet of nori. Worked great. I think they also sell thin slices of it at the store and may try that to cut down on prep time. Made to a T except I have already toasted seeds on hand and accidently added it to the dressing instead of sprinkling on top (won't make that mistake next time). I tossed the zucchini into the dressing then scooped them out of the dressing and into the bowls. Next time I'll omit the chicken stock, it's not needed. We loved the flavors, everything just complimented each other so well. Easy, tasty, and looks great. I'll be making this for quests at some point.
I love, love, love this! I will definately make it again. I used half zucchini and half yellow squash (just because I like it better) and it was great. I also sauteed the squash combo in just a bit of wok oil for only a couple of minutes before tossing it with the dressing, scallions, cilantro, sesame seeds and nuts. I also used pre-toasted sesame seeds and I thought they were fine! The combination of ingrediants is really fantastic! Everyone complimented it at the dinner table! Thanks for a great recipe!
This was quite good. I agree about omitting the chicken broth- it seems to get quite runny and would probably be better without it.
This dressing is wonderful. I used it on a sprout salad and I believe it would be wonderful on any raw vegetable.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 88
** Calories from Fat: 29
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