Ingredients
3 green zucchinis
Garlic Truffle Soy Sauce
1 clove garlic, minced
2 Tbsp. soy sauce
1 Tbsp. truffle oil
2 tsp sugar or alternative sweetener
2 fresh chiles, smashed or diced (optional)
Optional toppings:
Pine Nuts
Nori
Microgreens (Amaranth, Cabbage, Pea Shoots, Arugula, etc.)
Pink Peppercorns
Garlic Truffle Soy Sauce
1 clove garlic, minced
2 Tbsp. soy sauce
1 Tbsp. truffle oil
2 tsp sugar or alternative sweetener
2 fresh chiles, smashed or diced (optional)
Optional toppings:
Pine Nuts
Nori
Microgreens (Amaranth, Cabbage, Pea Shoots, Arugula, etc.)
Pink Peppercorns
Method
- In large bowl, create an ice bath to keep vegetables crisp and cold
- Using a vegetable peeler or mandoline slicer, create ribbons of zucchini by slicing zucchini carefully lengthwise into long strips. Place strips into ice bath to keep crisp
- While zucchini ribbons soak in the ice bath, create the dressing by whisking together garlic, soy sauce, truffle oil, sugar, and chiles
- Add zucchini ribbons in a salad spinner and spin to dry off, then add to a large bowl
- Dress zucchini ribbons with Ginger Truffle Soy dressing, tossing gently and divide among serving dishes
- Top with your favorite toppings. Some suggestions include pine nuts, nori, microgreens such as amaranth, micro cabbage, pea shoots, micro arugula, and pink peppercorns for spice and color
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