Printer Friendly

Oriental zucchini salad.

1/3 cup sliced almonds 1/4 cup rice vinegar or cider vinegar 1/4 cup thinly sliced green onions 3 tablespoons soy sauce 1 tablespoon soy sauce or salad oil 1 tablespoon Oriental sesame oil or salad oil 2 tablespoons sugar 5 medium-size (about 1 1/2 lb. total) zucchini 1 package (3 oz.) instant Oriental noodle soup mix; save seasoning packet for other uses

In a 6- to 8-inch frying pan over medium heat, stir almonds often until pale gold, 3 to 4 minutes. Set aside.

In a wide, shallow salad bowl, combine vinegar, onions, soy sauce, sesame oil, and sugar.

With a shredder (regular or Oriental), make thin lengthwise strands of zucchini. Break noodles into small chunks.

Add zucchini, noodles, and almonds to bowl with dressing; mix and serve at once. (On standing, the salad ingredients get limp and soggy.) Serves 6.

Per serving: 150 cal.; 4.3 g protein; 7.8 g fat (0.6 g sat.); 18 g carbo.; 607 mg sodium; 0 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Jacobson, Simone
Publication:Sunset
Article Type:Column
Date:Jun 1, 1992
Words:170
Previous Article:Soft sesame biscuits.
Next Article:Grapefruit, raspberry, and avocado salad.
Topics:


Related Articles
Fruits and vegetables for winter salads.
Elegance with eggplant and zucchini.
If your zucchini are zealous....
Citrus-shrimp salad.
Cool spaghetti salad.
Golden potato salad.
Golden couscous salad.
Eggplant-zucchini lasagna.
Kitchen Cabinet.
Flavorful fall suppers: readers' recipes tested in Sunset's kitchens.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters