Strips of raw zucchini star in this summery salad with carrot, red bell pepper, red onion and jalapeno chili pepper. Choose zucchini that are small, delicate and tender. The simple dressing will perform well on many other raw vegetables. For added flavor, substitute extra-virgin olive oil for the canola oil. If you have fresh mint on hand, add a few handfuls of leaves to the salad just before serving.
Servings: 6 - 8
- For the dressing
- 2 1/2 tablespoons red wine vinegar
- 1 tablespoon honey or sugar
- 1 tablespoon Dijon-style mustard
- 1 clove garlic
- 1/3 cup canola oil
- 1/2 teaspoon kosher salt
- 2 tablespoons poppy seeds
- For the slaw
- 2 to 3 small (12 ounces) zucchini
- 1 large carrot, peeled and grated
- 1 small red bell pepper, cut into matchsticks
- 1 small red onion, finely chopped
- 1 jalapeño chili pepper, seeded and thinly sliced
- Kosher salt
- Freshly ground black pepper
For the dressing: In a food processor, combine the vinegar, honey or sugar, mustard and garlic and process until smooth. With the machine running, slowly add the canola oil through the feed tube, processing until incorporated. Add the salt and the poppy seeds.
For the slaw: Cut zucchini into quarters, lengthwise. Trim and discard the seeded core along each quarter, then cut each quarter into very thin (julienne) strips.
In a large bowl, toss together the zucchini, carrot, bell pepper, onion and jalapeno pepper and mix well. Gradually add just enough dressing to ensure the slaw is well coated but not soupy. Season with salt and pepper to taste. Serve at room temperature or chill the slaw, but serve within 6 hours so the zucchini doesn't release too much water into the dressing.
Adapted from "Entertaining for a Veggie Planet," by Didi Emmons (Houghton Mifflin, 2003).
Tested by Candy Sagon.
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