Zucchini Salad

This Low Carb Japanese Zucchini Salad combines the fresh crunch of zucchini with a tangy sesame dressing, offering a delightful balance of flavors. Perfect as a light appetizer or a refreshing side dish, it's both nutritious and satisfying.

Ingredients

• Zucchini - 2 medium (about 300g)
• Carrot - 1 medium (about 100g)
• Cucumber - 1 small (about 100g)
• Rice vinegar - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Sesame seeds - 1 tablespoon
• Green onion - 2 stalks
• Salt - to taste
• Black pepper - to taste

Steps

1. Wash the zucchini, carrot, and cucumber thoroughly.
2. Using a spiralizer or a julienne peeler, cut the zucchini into thin noodles or ribbons.
3. Julienne the carrot and cucumber into thin strips.
4. In a large bowl, combine the zucchini, carrot, and cucumber.
5. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, salt, and black pepper until well mixed.
6. Pour the dressing over the vegetables and toss gently to combine.
7. Chop the green onions and sprinkle them over the salad along with sesame seeds.
8. Serve immediately or let it chill in the refrigerator for 10 minutes before serving for enhanced flavor.

Nutrition

• Calories: 90
• Protein: 3 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Low in calories and carbohydrates, making it a great option for weight management.
• Rich in vitamins and minerals, particularly vitamin C and potassium from fresh vegetables.

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