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Zucchini Ribbon Salad

Zucchini Ribbon Salad | This light summer salad is bound to be your new favorite! You might even have some of the veggies and herbs growing in your garden. The healthy recipe combines fresh ingredients like zucchini and other seasonal produce with a homemade dressing for a side dish with elegant style. Looking for more than a side salad? Top your salad with grilled chicken, pork, or tofu for a meal-size salad as an easy lunch or dinner! A backyard BBQ favorite!


Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

1 large zucchini
1 cup sliced cucumber
1 cup halved grape tomatoes
1 tablespoon thinly sliced jalapeño
4 cups arugula
¼ cup chopped roasted cashews

For Dressing
3 tablespoons Kikkoman® Rice Vinegar
2 tablespoons Kikkoman® Sesame Oil
1 tablespoon honey
1 tablespoon finely chopped mint
½ teaspoon salt
¼ teaspoon cracked black pepper


  1. Add ingredients for dressing to a small bowl and whisk to combine. Refrigerate until serving.
  2. Use a vegetable peeler or mandolin to cut zucchini lengthwise into long ribbons, stopping when you reach the seeds.
  3. Add zucchini ribbons, cucumber, grape tomatoes and jalapeños to a medium mixing bowl. Drizzle with half the dressing. Gently toss.
  4. Spread out arugula on a serving platter and top with zucchini ribbon salad. Garnish with chopped cashews and serve with remaining dressing.


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