- Add ingredients for dressing to a small bowl and whisk to combine. Refrigerate until serving.
- Use a vegetable peeler or mandolin to cut zucchini lengthwise into long ribbons, stopping when you reach the seeds.
- Add zucchini ribbons, cucumber, grape tomatoes and jalapeños to a medium mixing bowl. Drizzle with half the dressing. Gently toss.
- Spread out arugula on a serving platter and top with zucchini ribbon salad. Garnish with chopped cashews and serve with remaining dressing.
Zucchini Ribbon Salad
Yield
Serves 4
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
