Light and Refreshing Zucchini Salad Recipe
Healthy Zucchini, Eggplant, and Shiitake Mushroom Salad
Zucchini is a staple in Korean cuisine, often enjoyed stir-fried with oil. However, this recipe offers a delightful twist! By grilling the vegetables instead of frying them and then tossing them with a savory sauce, you can savor a wonderfully light and clean taste with a crisp yet tender texture that harmonizes beautifully with the dressing. Adding grilled eggplant and shiitake mushrooms not only enhances the flavor but also boosts the nutritional value, making this dish a healthy and delicious choice. Perfect for a special occasion or a wholesome meal!
Main Ingredients
- 1 Zucchini
- 1 Eggplant
- 3 Shiitake Mushrooms
Savory Dressing
- 1 Red chili pepper (seeds removed and finely minced)
- 1/3 Green onion (white parts primarily, finely minced)
- 1 Tbsp Soy sauce for soup (adds umami)
- 1 Tbsp Brewed soy sauce (for a mild seasoning)
- 1 Tbsp Oligodang (corn syrup) (for subtle sweetness and shine)
- 1 tsp Minced garlic (just enough to add aroma)
- 1 Tbsp Gochugaru (Korean chili flakes) (for color and a hint of spice)
- 1 Tbsp Toasted sesame seeds (for nutty flavor and texture)
- 1 Tbsp Sesame oil (for a fragrant finish)
- 1 Red chili pepper (seeds removed and finely minced)
- 1/3 Green onion (white parts primarily, finely minced)
- 1 Tbsp Soy sauce for soup (adds umami)
- 1 Tbsp Brewed soy sauce (for a mild seasoning)
- 1 Tbsp Oligodang (corn syrup) (for subtle sweetness and shine)
- 1 tsp Minced garlic (just enough to add aroma)
- 1 Tbsp Gochugaru (Korean chili flakes) (for color and a hint of spice)
- 1 Tbsp Toasted sesame seeds (for nutty flavor and texture)
- 1 Tbsp Sesame oil (for a fragrant finish)
Cooking Instructions
Step 1
Begin by preparing the zucchini. Wash it thoroughly, then slice it in half lengthwise. Cut it crosswise into approximately 0.5cm thick pieces, creating a diagonal cut. This slicing method helps the dressing adhere well and provides a pleasant texture.
Step 2
Slice the eggplant into similar 0.5cm thick diagonal pieces as the zucchini. Prepare the shiitake mushrooms by removing their stems and slicing them thinly. Cutting the vegetables to a similar thickness ensures even cooking.
Step 3
Now, let’s make the delicious dressing. Finely mince the red chili pepper after removing the seeds. Finely chop the white parts of the green onion. In a bowl, combine 1 Tbsp of soy sauce for soup, 1 Tbsp of brewed soy sauce, 1 Tbsp of oligodang, 1 tsp of minced garlic, 1 Tbsp of gochugaru, 1 Tbsp of toasted sesame seeds, and 1 Tbsp of sesame oil. Whisk everything together until well combined.
Step 4
Heat a non-stick pan over medium-low heat. Arrange the diagonally sliced zucchini in a single layer without adding any oil. Grill one side until it slightly softens, then flip and grill the other side. Gently stir and toss the zucchini for about 2-3 minutes until it becomes tender all over. This grilling method enhances the vegetables’ natural sweetness while keeping the dish light.
Step 5
Similarly, grill the eggplant slices in the pan until lightly browned on both sides. For the shiitake mushrooms, grill them briefly, stirring occasionally, just until their moisture evaporates slightly and they become slightly chewy. Be mindful of the different cooking times for each vegetable to ensure they are perfectly cooked.
Step 6
Place the grilled zucchini, eggplant, and shiitake mushrooms into a large bowl. Pour the prepared dressing over the vegetables. Gently toss everything together with your hands, being careful not to mash the vegetables. Ensure the dressing is evenly distributed for a beautifully presented and flavorful zucchini salad. Serve immediately and enjoy!