This Chinese-style Zucchini Salad is a no-cook recipe and great way to enjoy summer zucchini! If you’re tired of the same old zucchini bread, zoodles, and grilled zucchini, try this recipe for something different—and tasty!  Enjoying Zucchini Raw Zucchini is one of the most popular home-grown vegetables, and yet, most people feel short of recipes for the abundance of zucchini during the summer season.  Not to mention recipes that do not require cooking in the scorching weather.Many people aren’t used to enjoying zucchini raw, just like cucumbers, carrots, or cabbage, but it’s a great way to use it.The key is salting the zucchini first, to remove some of the water inside.

This keeps the zucchini from wilting after you dress it, maintaining a crunchier texture.  Sarah used this technique in her Zucchini Stir-fry with Chicken, to great effect.If you skipped this step, the zucchini would end up a bit mushy in the final dish.  The Dressing We use a lot of our go-to dressing ingredients in some of our other Chinese cold salads: chili oil, light soy sauce, raw garlic, sesame oil, and sugar.One different unique ingredient we’re using in this particular recipe, however, is lemon juice!  While you don’t see it as often in Chinese cuisine (with the exception perhaps of Yunnan cuisine), it really brightens up this salad and gives it a refreshing, unique flavor!  Zucchini Salad Recipe Instructions Wash the zucchini and pat dry with a clean

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