Zucchini Slaw with Asian Vinaigrette
Ingredients:
2 medium zucchini – julienned
1 yellow squash – julienned
1 medium carrot – julienned
Season with Spice’s black sesame seeds, to garnish
Fresh basil or cilantro – shredded (Optional)
Asian Vinaigrette:
3 tbsp vegetable oil (try sunflower oil or grapeseed oil)
1.5 tbsp rice vinegar
1 tbsp reduced sodium soy sauce, or tamari
2 tsp honey, or to taste
1 tsp toasted sesame oil
1 tsp Season with Spice’s Japanese Seven Spice
1 tbsp freshly grated or minced ginger
Directions:
1. In a large bowl, combine zucchini, yellow squash, carrots, and your choice of fresh herbs (if using). Chill in the refrigerator if you want to serve it later.
2. In a small bowl, whisk together oil, rice vinegar, soy sauce, honey, toasted sesame oil, Japanese Seven Spice, and ginger. Taste and adjust according to your preference.
3. When ready to serve, drizzle the Zucchini Slaw with the zesty Japanese Seven Spice vinaigrette. Toss to combine. Serve the slaw as a side to your BBQ. It’s great with grilled salmon or pork chops. Also, as a topping for sandwiches or fish tacos.