Zucchini Salad - General Cooking Principles
With what just do not make salads! Almost all known food ingredients and their bold combinations in the hands of a loving housewife turn into a culinary masterpiece. That and zucchini, it would seem, quite “not a salad” vegetable adapted. Many eaters prefer to use zucchini roasted in flour or batter, but, believe me, salads from these valuable vegetables, if cooked properly and seasoned with a suitable sauce, are equally tasty and appetizing.
Zucchini is not only tasty, but also very useful, and most importantly a nourishing food. When you use zucchini very quickly comes a feeling of satiety, and the content of calories, they beat all records - only 20 kcal per 100 grams. But despite this, zucchini concentrated a large amount of fiber, minerals and vitamins in its composition. This valuable quality rightly allows you to put a vegetable in the top ten ideal dietary products.
It turns out that zucchini in salads is combined with very many components. Use it in raw, fried, and grated, and baked. Pre-pickled zucchini, which is ideally combined with other vegetables, greens, mushrooms, chicken and meat products, is also excellent for salads. Salted zucchini salads are usually seasoned with mayonnaise, vegetable oils mixed with vinegar and spices, or home-made sauce (by the way, we'll share a couple of recipes below). Sweet foods are usually seasoned with sour cream or yogurt. Although in such a responsible matter, everyone is guided by his own taste and color.
Zucchini Salad - Food Preparation
For salads it is better to use young zucchini - not too thick and not too long. In size, they should be a little more than a cucumber. The taste of these vegetables is very delicate, the skin is thin and soft, and the seeds are very small, therefore, young squash enough to wash with a brush under running water and use raw. Cut the peel or not - your own business.
Large zucchini has a coarser fabric structure, thick skin and large seeds that must be disposed of before cooking. “Old” zucchini can also be used as a main ingredient in a salad, but preferably in a grated, fried, boiled or canned form. Zucchini Salad - the best recipes
Recipe 1: Korean Zucchini Salad
Zucchini in the salad will give it a juicy-sweet taste. We will fill the dish with specially prepared sauce, consisting of vegetable oil, vinegar (lemon juice), soy sauce. It is necessary to prepare the salad a few hours before consumption, so that each of its pieces is thoroughly soaked and marinated.
Ingredients:
- 2-3 medium zucchini or pieces 5 young
- white cabbage 200 gr.
- one onion
- one sweet pepper
- apple vinegar 1 tablespoon
- soy sauce 1 tablespoon
- salt
Cooking Method:
We chop cabbage into small straws and knead well with our hands. Zucchini peel and seeds, if they are not young, and cut into strips. Mix them with cabbage. Grate carrots on a special “Korean” grater to crush it into thin slices. Cut the peeled onion into half rings and add to the vegetables. Remove the pedicel and seeds from the pepper, cut the flesh into thin slices.
Prepare the sauce: mix the butter, soy sauce and apples. vinegar, beat the mixture until smooth and fill the salad. After that, put it in the fridge or another cool place for 4-15 hours to soak.
Recipe 2: Salad of zucchini with fruit
Hearty, very light, colorful and healthy salad. Certainly everyone will like it, especially supporters of healthy or dietetic food. A true friend of the perfect figure!
Ingredients:
- young zucchini 400 gr.
- pear 300 gr.
- apple 300 gr.
- 50 gr. raisins
- yogurt 150 gr.
- sugar (optional)
- juice of one lemon
Cooking Method:
Apples, pears, peeled and peeled, cut into small cubes. In squash remove the skin (required), also cut into cubes. All ingredients should be cut into approximately equal pieces. Mix everything, put the raisins soaked earlier and fill the salad with lemon juice, put them in the refrigerator for 1-3 hours. Before serving, fill the salad with yogurt. Optionally, you can add a little sugar.
Recipe 3: Salad of zucchini with mushrooms
This salad is perfect for any table. Mix of zucchini, chicken, mushrooms and vegetables is a very difficult combination, but despite this, the dish at the exit is very tasty and unusual. Try it! Ingredients:
- three medium zucchini
- half a cup of boiled or canned mushrooms
- one pickled cucumber
- chicken fillet 150 gr.
- 1 medium tomato
- oil grows.
- mayonnaise 4 tbsp. l
- Flour w / c 3 tbsp. spoons
- salt
- any greens (you can dill)
- pepper
Cooking Method:
Zucchini peel, remove seeds, cut into small slices, roll them down in flour and fry on a strong flame to a crust. Chicken cut into small pieces, mushrooms cut into plates (if they are large). Cut the tomato into cubes, and grate the cucumber. All the ingredients are mixed, sprinkle with herbs and season the salad with pepper, salt and mayonnaise. The dish is ready!
Recipe 4: Zucchini Salad with Smoked Chicken
Smoked chicken is a favorite dish that hardly anyone will refuse. In salads, it is a versatile product, ideally combined with many components. The combination of zucchini and smoked chicken in one dish is a very unusual, but good move. However, try to cook yourself.
Ingredients:
- 350 gr. young squash
- 2 onions
- a floor of sweet pepper (red)
- half green pepper
- half yellow pepper
- a slice of garlic
- 5-7 table. spoons of olive oil
- salt
- pepper
- 250 gr. eggplant
- 250 gr. peeled tomato
- 350-400 gr. smoked chicken fillet
Cooking Method:
1. Peel zucchini peeled, cut into cubes, onions into thin ringlets, and pods of pepper into cubes. Chop garlic with garlic press and mix with three tables. spoons of olive oil.
2. Stir vegetables, dressing with oil and garlic sauce.
3. Clean the eggplants, cut them into cubes and fry in oil over high heat, stirring constantly. Cut the tomatoes and add them to the eggplants. Salt, pepper and simmer all about 3 minutes.
4. Next, we put pepper and onion in the frying pan, turn off the stove and let the vegetables to stand a little. Then cool and mix with coarsely smoked chicken. If necessary, add vegetable oil.
Zucchini Salad - Tips & Tricks
Sauces - an essential additive to almost any salad. They complement the dish, make it more nutritious, tastier, more attractive and fragrant. In addition, they have the unique ability to whet the appetite, which is very important in the digestive process. Self-made sauces are a great opportunity to diversify a dish that consists of the same ingredients. So, instead of the usual purchase of mayonnaise, why not make it at home? Below we, as promised, will share the recipes of the original sauces that are perfect for any salted zucchini salad. Homemade Mayonnaise
To make it, we need the following ingredients: half a cup of refined vegetable oil, one egg yolk, 1 tablespoon of vinegar, a little sugar, 1/4 spoon of mustard, salt to taste.
Cooking Method:
In a porcelain bowl, mix yolk and 1/4 teaspoonful of spicy mustard. Do not forget a little salt. After we have thoroughly mixed whisk the yolk with mustard, slowly pour the vegetable oil into the mixture, beating it constantly. When the sauce thickens, pour in the vinegar and mix. If the mayonnaise is too thick, we supplement it with a spoonful of warm water.
Yoghurt diet sauce
To prepare it, purchase: 500 ml of plain yogurt, salt, juice of one lemon, garlic 4-5 cloves, any greens (bunch).
Cooking Method:
We press the garlic through the garlic press, very finely chop the greens. You can skip it through a meat grinder. Beat the yogurt slightly and mix with all the ingredients and salt. Let our sauce stand in a cool place for an hour and fill the salad. Enjoy your meal!
