All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Zukkiini no ribon sarada / zucchini ribbon salad with lemon & garlic dressing

Ribbons of fresh zucchini are a surefire summer salad hit.


1 medium or 2 small zucchini
1/2 tsp salt (to sprinkle on zucchini; not in photo)

For dressing
2 tbsp olive oil
1 small lemon
1 small clove garlic
2-3 sprigs parsley
Pinch salt (not in photo)


Slice zucchini into ribbons.

Sprinkle salt, and gently mix (ensuring all zucchini surfaces come in contact with salt), and let sit for 15-20 minutes until water comes out.


Meanwhile, prepare dressing.
Grate garlic, and finely chop parsley.

Squeeze lemon juice (approx. 1 tbsp) into olive oil. 
Add garlic, parsley and salt. 

Mix well.


When zucchini is ready, gently squeeze out excess water, and place in another (or rinsed) bowl.

Pour dressing, and mix well.

Wait 5-10 minutes before serving.

  • The salad tastes sour immediately after dressing is mixed with zucchini. The taste softens after a few minutes.
  • When tasting dressing to adjust saltiness, keep in mind that the salt used to soften zucchini remains.
  • The salad above is garnished with borage (borago officinalis), which has a taste similar to cucumber.

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