Zucchini is considered one of the healthiest low-calorie vegetables. It goes well with many ingredients. Therefore, it is widely used for cooking various dishes. In today's article, we will look at more than one interesting fresh zucchini salad recipe.

Variant with carrots and sweet peppers

This light, savory appetizer pairs perfectly with meat or poultry. It is especially relevant in the summer heat. It can be served not only for an everyday family dinner, but also for a dinner party. To prepare a Korean-style fresh zucchini salad, you will need:

• Small carrot.
• A teaspoon of sugar.
• Young zucchini.
• Tablespoon of vinegar.
• A pod of sweet bell pepper.
• Medium bulb.
• A couple tablespoons of soy sauce.
• 3 cloves of garlic.
• 3 tablespoons vegetable oil.
• Salt and spices.

Ground paprika, allspice and hot peppers are usually used as seasonings. It is these spices that will give the finished salad of fresh zucchini a piquant taste and delicate aroma.

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The washed young zucchini is cut into thin strips, salted and put aside. In the meantime, you can work on the rest of the components. Vegetables are washed, peeled and chopped. Carrots are rubbed on a grater, onions are cut into half rings, sweet peppers are cut into strips. Pour vegetable oil into a frying pan and heat it up. Then the onions are fried in it.

After half an hour, the secreted juice is drained from the zucchini and lightly squeezed with your hands. Then it is combined with grated carrots, chopped garlic, sautéed onions and bell pepper strips. The future fresh zucchini salad, the photo of which can be seen in today's article, is sprinkled with sugar and spices. Soy sauce and vinegar are also poured there. All mix well and put in the refrigerator. You can serve a snack to the table no earlier than an hour later. You can sprinkle it with sesame seeds if you like.

Variant with white cabbage

This salad with fresh zucchini has a juicy and delicate taste. It is prepared from simple and easily accessible ingredients. And the process itself takes quite a bit of time. To make a similar snack, check in advance if your house has:

• Half a small fork of white cabbage.
• A couple of carrots.
• Young zucchini.
• A couple of fresh cucumbers.
• A teaspoon of lemon pepper.
• Celery stalk.
• A couple of teaspoons of coriander seeds.
• 30 grams of dill and parsley.
• Small lemon.
• Salt and vegetable oil.

Process description

Zucchini and carrots are peeled, washed, rubbed on a Korean grater and put in a large bowl. Thinly chopped cabbage, cucumber slices, chopped herbs and finely chopped celery are also added there. All this is poured with the juice of one lemon and sprinkled with crushed coriander seeds.

At the final stage, salt and spices are added to the future salad of fresh zucchini and white cabbage. All this is seasoned with any vegetable oil, gently mixed and infused for about half an hour. This salad is served with meat or fish dishes.

Variant with tomatoes and arugula

Using the technology described below, a very light and healthy summer snack is obtained. Since the recipes for salads from fresh zucchini, the photos of which can be found in the course of today's article, imply the presence of a certain set of components, make sure in advance that this time you have at hand:

• 4 ripe tomatoes.
• Young zucchini.
• A couple of cloves of garlic.
• 100 milliliters of kefir.
• A bunch of fresh arugula, parsley and dill.
• Salt and allspice.

Sequencing

The washed and peeled zucchini is cut into thin strips and combined with tomato slices, from which all seeds were previously removed. Chopped greens and crushed garlic are sent to the same bowl.

An almost ready-made salad of fresh zucchini, tomatoes and arugula is salted, seasoned with allspice, poured with kefir and mixed carefully, trying not to damage the vegetables. As a rule, this appetizer is served with meat dishes. But it can also be used just like that.

Apple variant

According to the recipe below, you can quickly and without much hassle prepare a hearty fortified salad. To create it, you should have at hand:

• 300 grams of young zucchini.
• A couple of ripe sweet and sour apples.
• 2 pickled or pickled cucumbers.
• A couple of onions.
• ½ cup mayonnaise.
• Sugar, salt and herbs.

Peeled and washed apples are rubbed on a grater. Do the same with zucchini. All this is combined in one bowl. Chopped greens, diced cucumbers and finely chopped onions are also added there. At the very end, a salad of fresh zucchini is salted, seasoned with mayonnaise and gently mixed.

Olive variant

This unusual light dish has a spicy, slightly spicy taste. It contains a lot of vegetables. This means that its use will bring invaluable benefits to your body. To prepare this salad you will need:

• 300 grams of young zucchini.
• A dozen pitted olives.
• 50 grams of green onions.
• 50 milliliters of vegetable oil.
• 100 grams of sweet bell pepper (preferably green).
• A couple tablespoons of mustard.
• 200 grams of ripe tomatoes.
• A couple of tablespoons of tomato paste or juice.
• Salt, sugar and spices.

Before preparing a salad of fresh zucchini, they need to be washed, freed from the core and cut into thin slices.

After that, you can do tomatoes. They are carefully immersed in boiling water, rinsed with cold water, peeled and cut into small slices. Washed pepper is freed from seeds and core, and then crushed in approximately the same strips. Onions are cut into half rings, olives - into quarters. All these vegetables are placed in one suitable bowl and seasoned with a sauce consisting of mustard, tomato paste, sugar, salt, spices and vinegar. The finished salad is gently mixed and decorated with chopped dill and green onion feathers.

Variant with honey

This is a very tasty and crispy salad. It is served with a spicy honey garlic sauce. It is advisable to cook it exactly as much as your family can eat. Leaving it the next day is highly discouraged, as it may lose its original taste. To prepare it you will need:

• Young zucchini.
• 50 grams of fragrant vegetable oil.
• A couple of tablespoons of 9% vinegar.
• 3 cloves of garlic.
• A couple of teaspoons of real liquid honey.
• Coarse-crystalline salt, spices and fresh herbs.

The washed zucchini is cut into thin circles and put in a deep bowl. Then sprinkle the vegetable with a teaspoon of salt and leave for thirty minutes. In the meantime, you can start refueling. For its preparation, chopped dill, chopped garlic, liquid honey, vinegar, vegetable oil and spices are combined in one bowl. All mix well and return to the zucchini. They are lightly squeezed from the resulting juice, laid out on a plate, poured with honey and garlic sauce and wait another twenty minutes. And only after that, the infused salad can be served for a family dinner.

Variant with cucumbers, peppers and carrots

This salad is interesting because it includes a large number of vegetables. It is so easy to prepare that any beginner can handle this task. To make a similar snack, check if you have in your house:

• A couple of young zucchini.
• A tablespoon of Korean carrot seasoning.
• Sweet bell pepper.
• Tablespoon of sugar.
• A couple of fresh cucumbers.
• A teaspoon of suneli hops.
• A couple of carrots.
• ½ teaspoon 70% vinegar and salt.
• A couple of cloves of garlic.
• 4 or 5 tablespoons of vegetable oil.

Washed zucchini is cut into very thin strips and combined with chopped carrots and strips of bell pepper. All this is seasoned with salt, sugar, spices and chopped garlic. Almost ready salad is poured with vegetable oil and vinegar brought to a boil. Then it is slightly kneaded with your hands so that the vegetables begin to release juice. Immediately after that, cucumbers cut into thin strips are sent to a bowl and gently mixed.