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  • Sweet and Spicy Carrot-Zucchini Salad

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  • 4 medium zucchini (preferably 2 green and 2 golden)
    1/2 cup distilled, white vinegar, divided
    4 tablespoons sugar, divided
    1 1/2 teaspoons salt, divided
    2 medium carrots, peeled and cut into very slender rounds (diagonally)
    1/2 small red onion, peeled and thinly sliced
    1 teaspoon chili-garlic paste
    1 tablespoon coarsely chopped, fresh cilantro
    Trim the zucchini, cut each in half lengthwise, then cut diagonally into 1/16-inch-thick slices. Combine zucchini in a bowl with 1/4 cup of the vinegar, 2 tablespoons of the sugar and 1 teaspoon of the salt. Toss well and let stand for at least 1 hour.
    Drain zucchini well. Combine drained zucchini with the carrots, onion, remaining vinegar, sugar and teaspoon salt, the chili-garlic paste and cilantro; mix well. Let stand for at least 30 minutes before serving.
    Makes 6 to 8 servings.
    — Recipe adapted from "The San Francisco Chronicle Cookbook," edited by Michael Bauer and Fran Irwin.
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