Recipe

Shaved Zucchini With Miso Vinaigrette Recipe

	Dsmith0616 / All my dishes 10 months, 4 weeks ago salad of zucchini ribbons tossed with toasted sesame seeds and crackling strips of nori (dried seaweed). Be sure to serve this zucchini salad as soon as it's ready because it can get watery while it sits. Prep:15m Servings:2	Dsmith0616
	zucchini miso vegan

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Ingredients

* 1 1/2 tablespoons black or white sesame seeds

* 3 tablespoons white miso paste

* 2 tablespoons soy sauce

* 2 scallions, chopped

* 1 tablespoon rice vinegar

* 1 tablespoon fresh lemon juice

* 1 teaspoon sugar

* 1 Thai chile, very thinly sliced

* 1/4 cup extra-virgin olive oil

* 1/4 cup chopped cilantro

* Salt and freshly ground pepper

* 6 firm medium zucchini

* 1 sheet of nori, julienned (see Note)

Directions

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.

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Comments

songbird 10 months, 3 weeks ago said:
This sounds absolutely delicious! Was wondering, though, if you might have a suggestion for an alternate to cilantro?

dsmith0616 10 months, 3 weeks ago said:
Fresh, flat-leaf parsley would give it a fresh punch of flavor w/o the cilantro

maggiehc 3 months, 1 week ago said:
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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