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zucchini carpaccio salad on white plate with white eine
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Zucchini Carpaccio with Shiso Dressing

Flavors of summer, please use fresh local zucchini for the best texture and taste!
Course Appetizer, Side Dish
Cuisine American, Japanese
Keyword Salad
Total Time 20 minutes
Servings 2 servings

Equipment

  • mondoline slicer

Ingredients

  • 2 medium zucchinis a mix of green and yellow preferred
  • kosher salt

DRESSING

  • 1/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 4 teaspoons granulated sugar
  • 12 fresh shiso leaves roughly chopped
  • 3/4 cup canola oil

GARNISH

  • 2 tablespoons minced shallot
  • 3 fresh shiso leaves finely chopped into strips
  • Black sesame seeds toasted
  • 1 teaspoon freshly grated lemon zest
  • Freshly squeezed lemon juice if desired

Instructions

  • Use a mondoline to slice zucchini diagonally into 1/16 inch thick; discard the ends of zucchini. Place zucchini slices in a single layer on a sheet pan. Sprinkle kosher salt; let stand 10 to 15 minutes to draw out water of zucchini as quick salt pickling. Use paper towels, pat dry zucchini slices.  

DRESSING

  • Place soy sauce, apple cider vinegar, sugar, and fresh shiso leaves in container of electric blender or food processor. Cover and process until shiso leaves is well blended; slowly drizzle canola oil and process until the dressing looks smooth.

ASSEMBLE

  • Arrange the zucchini slices, alternating colors on a plate. Drizzle shiso dressing,Garnish with lemon zest, black sesame seeds, shallot, and shiso leaves. Squeeze fresh lemon if desired.

Notes

Use gluten-free soy sauce if desired.