Saturday, July 23, 2011

Shredded Zucchini Salad

This is a wonderful fresh and different way to prepare summer squash. You can tell that I grow a lot of it by all the squash recipes I have. I call this a zucchini recipe, but I often make it with a combination of summer squashes, including patty pans and crooknecks.


2-3 medium-sized zucchini squash grated (approximately 3 packed cups)
4 tbsp. olive oil
3 tbsp. Balsamic vinegar
2 tbsp. brown or black mustard seeds
1½ tbsp. finely chopped (or grated) fresh ginger


Grate the squash (leave the skin on). Either use the shredding attachment on the food processor or simply use a hand grater. As mentioned, I usually use a combination of squash. Patty pan squash is great for this recipe because it’s a bit on the dense side. Don’t use a larger squash that is seedy.

Grate or chop the fresh ginger.

Heat the olive oil in a small frying pan over high heat until smoke begins to rise off it. Add the mustard seeds and the chopped ginger and fry on high heat for approximately one minute, until the mustard seeds are popping and the ginger turns a little brown (two minutes at the most, unless your oil is not hot enough to start with).

Pour the hot oil, mustard seeds, and ginger over the grated squash. Add the Balsamic vinegar. Mix the ingredients together well. Chill. There you have it. Be prepared for an unusual flavor. This dish goes over very well at those summer barbecue potlucks.

Eat well, be well, live deliciously!

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