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➠ Zucchini salad with soy sauce

Zucchini salad with soy sauce

1019

Kitchen European

Calorie content 37.8 kcal

Portions 2 port.

Cooking time 45 minutes

Proteins * 3 gr.

Fats * 5.5 gr.

Carbohydrates* 6.7 g

Content

Lovers of zucchini sunsets will immediately replace this original and unique recipe. Zucchini salad with soy sauce favorably differs from its counterparts in piquancy, special aroma and unsurpassed taste. This seam is sure to be a favorite in your family.

Ingredients

Zucchini (young) 1 PC. Garlic 2 tooth. Dill 2 branch Lemon 0.5 pcs. Olive oil 2 tbsp Soy sauce 1 tbsp Sesame 1 tbsp Mustard 0.5 tsp Salt taste

Cooking process

Wash the young zucchini, dry on a kitchen towel. If the zucchini skin is firm, remove it. Zucchini pulp. Cut into thin long strips with a vegetable cutter.

Transfer the zucchini to a deep bowl.

Salt the zucchini to taste, mix them thoroughly and send them to the refrigerator for infusion for 30 minutes.

Peel the garlic. Grind the garlic in a separate bowl on a fine grater.

Add mustard to the garlic.

Wash the lemon, squeeze the juice from half of the lemon into a bowl with garlic and mustard.

Send olive oil there too.

Pour soy sauce into the dressing, combine everything with a fork into a homogeneous mass.

Wash the dill, dry it on a kitchen towel and chop finely. Deliver the zucchini from the refrigerator, squeeze them out of the resulting liquid, fill the zucchini with dill.