How to make it

  • 1. If using white sesame seeds, in a small skillet, toast them over moderate heat until golden brown, about 3 minutes. Transfer to a plate to cool.
  • 2. In a small bowl, whisk together the miso paste, soy sauce, scallions, rice vinegar, lemon juice, sugar and chile. Whisk in the olive oil and stir in the cilantro; season with salt and pepper.
  • 3. Using a mandoline, cut the zucchini lengthwise into paper-thin slices. In a very large bowl, toss the zucchini with the dressing. Transfer to a platter. Scatter the nori and toasted sesame seeds on top and serve right away.
  • MAKE AHEAD The miso vinaigrette can be refrigerated overnight.
  • NOTES The easiest way to julienne the nori is with a pair of scissors.

Reviews & Comments 3

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  • maggiehc 11 years ago
    I love all of your inventive zucchini recipes! I have to remember to come back to them at the end of the summer when I'm swimming in zucchini from the garden.
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  • dsmith0616 11 years ago
    fresh, flat-leaf parsley would give it a fresh punch of flavor w/o the cilantro
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  • songbird 11 years ago
    This sounds absolutely delicious! Was wondering, though, if you might have a suggestion for an alternate to cilantro?
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