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Asian Zucchini Salad

October 18, 2012 By Jittery Cook 9 Comments

I thought I was having an epiphany. I was thinking what a great idea it is to write your own obituary and how I could create a website, kind of like an on-line safety deposit, just for autobiographical obituaries. There are already over 2 million sites related to writing your own obit and a few that will store them. Perhaps mine can include recipes to share from beyond?

This Asian Zucchini Salad recipe combines flavourless grape seed oil with super-smokey sesame seed oil. If you sprout your own mung beans, give yourself 4-5 days head start.

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Asian Zucchini Salad

  • 4 medium zucchini, finely grated, all the liquid removed
  • 2-3 c sprouted mung beans (click here for sprouting instructions)
  • 2/3 c fennel, thinly sliced (or substitute celery)
  • 1/2 c chopped coriander
  • 3 scallions, thinly sliced
  • 1/2 c roasted peanuts
  • 1/4 c toasted sunflower seeds
  • 1/8 c toasted sesame seeds
  • 1/4 c toasted pumpkin seeds
  • 2-3 T grape seed oil (adjust to your taste)
  • 3-5 T unseasoned rice vinegar, the one with the green cap and label (adjust to your taste)
  • 2 t sesame oil
  • 11/2 t sea salt

Toast seeds and peanuts in a 350F oven until they brown a little. In a small bowl, mix the oils, vinegar and salt. Taste to adjust for acidity.

Combine the green ingredients just before serving. Mix zucchini, sprouts, scallions, fennel and coriander in a medium-large bowl. Toss well, but gently, with the dressing. Arrange on a large platter. Scatter the nuts and seeds on top for a lovely presentation. Just before the first person digs in, gently fold in the nuts and seeds to mix them in with the other ingredients.

Asian Zucchini Salad Print Ready Recipe

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Final notes:

  • If you still have zucchini to cook, have a look at these Zucchini Fritters from Jeanettes Healthy Living.
  • Check out Planned Departure as a cyber-place to store your vital info.
  • Thanks to Anne, the splendid chef from Centre Tara, for divulging the ingredients to this wonderful dish.
  • Thanks to the Richardson gang for tasting and liking Asian Zucchini Salad. I hope the Shri yoga group will let me know if it holds a candle to Anne’s version.
  • When is the last time you had truffle oil? The Truffle Oil Salmon Tartar at Lemeac is to die for. Got some new and unusual way to feature truffle oil in a jittery recipe?
Related articles
  • Zucchini Variations (talesofambrosia.com)
  • Cooking 101 | Satisfying meal takes raw ingredients beyond green salad (kansascity.com)
  • If you thought that salad was pretty.. (nikkiinhighgear.wordpress.com)
  • Finally, a zucchini recipe to get excited about (miamiherald.com)
  • 26 ways to use zucchini (rapidcityjournal.com)
  • Quinoa stuffed zucchini (food-for-thought.me)

A bottle of this infused alcohol will be the 2012 holiday season Jittery Cook prize. What can you do to win? Email [email protected] your favorite recipe to share. Deadline is December 18. Good luck!

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Comments

  1. Eric Botner says

    October 18, 2012 at 12:56 pm

    Always fun to think we thought of something original or even that we are unique.

    Happy Birthday little sister. I hope u have a great day and do something special, cause YOU are! Love to the family. Aloha.

    Eric Botner President / Founder http://www.earthcircleorganics.com 530 263 4878.

    Reply
    • Jittery Cook says

      October 18, 2012 at 4:25 pm

      Thanks big brother. I mentioned your raw chocolate in today’s recipe2recipe Chocolate Nut Butter Bark recipe.
      Thanks for the good wishes and for thinking I’m special!

      Reply
  2. Layne Dalfen Morris says

    October 19, 2012 at 5:45 pm

    Hi Holly. This looks YUMMY! ……And if you are rushed and want an easy dressing?? Find your way to Cavallaro Stores, Real Bagel on Queen Mary, and The Atwater and Jean Talon Markets to name a few and pick up some ChefAndy vinaigrettes!

    Reply
    • Jittery Cook says

      October 19, 2012 at 6:18 pm

      Thanks for the tip! And for liking the recipe!

      Reply
  3. Rochelle Margles says

    October 19, 2012 at 9:52 pm

    once again, interesting intro and delicious sounding recipe – and most importantly, happy belated birthday jittery cook!! – my warmest wishes for a very healthy and happy year
    xox
    rochelle

    Reply
    • Jittery Cook says

      October 20, 2012 at 7:28 pm

      Thanks Rochelle!

      Reply
  4. Christina Abboud says

    October 24, 2012 at 7:30 pm

    Dad started chemo today and he loves this salad. It’s the only thing he wants to eat. Thank you jittery. Oh and he had to share with my 5 year old girl…imagine that.
    It’s so refreshing and before you ask….no i didn’t sprout my beans, Healthtree did!

    Reply
  5. savorysaltysweet says

    October 26, 2012 at 2:57 pm

    What a beautiful salad. The crunch of all the different types of nuts and seeds looks just wonderful.

    Reply
    • Jittery Cook says

      October 27, 2012 at 7:18 am

      It is very different. I wish I knew all the cooking secrets of that chef from Centre Tara. She is a natural. You know the type that doesn’t require recipes?

      Reply

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