The secret to this tantalizing “Asian slaw” is draining the grated zucchini for a crisper texture. Mini bell peppers are best for this dish; the full-sized ones are too thick.
- 2 or 3 zucchini (12 ounces)
- ½ teaspoon fine sea salt
- 2 miniature red and/or yellow bell peppers (2 ounces), seeded and sliced into matchsticks
- 2 tablespoons rice wine vinegar
- 1 tablespoon gluten-free soy sauce or tamari
- 1 teaspoon white sugar
- 1 teaspoon Asian toasted sesame oil
- 2 tablespoons canola oil
Coarsely grate the zucchini using a food processor or the largest holes of a box grater and toss lightly with the salt. Place in a sieve set over a bowl and let stand for 45 minutes to drain. Squeeze out any remaining liquid and transfer to a serving bowl. Add the sliced peppers.
Combine the vinegar, soy sauce, sugar, sesame oil and canola oil. Pour over the veggies and mix well. Taste for seasoning, and adjust if needed.
Calories: 100, Carbohydrates: 6 g, Protein: 2 g, Fat: 8 g, Cholesterol: 0 mg, Sodium: 530 mg, Fiber: 1 g
Recipes © copyright 2014 by Jacqueline Mallorca GF
Gluten-Free Living Food Editor Jackie Mallorca has more than a dozen cookbooks to her credit. Her latest titles include The Wheat-Free Cook: Gluten-Free Recipes for Everyone and Gluten-Free Italian.