I do some of my most creative thinking and problem solving in the morning when I’ve just awakened and still horizontal. So early one morning this month, I took the fun challenge of coming up with a potluck lunch dish from what I knew was in the fridge (zucchini, carrots, scallions, cilantro) and in my pantry (dried fruit, seeds, nuts).
I don’t usually eat raw zucchini because of its slightly chalky mouth feel. But it was going to be a warm day, so I thought, Why not make a salad of shredded zucchini and carrots, dried fruit, Asian influences, and crunch? Here is what I created in about 30 minutes (toss and serve immediately for best flavor).
Asian zucchini and carrot slaw
- 3 zucchini
- 3 carrots
- 3 scallions, thinly sliced
- 1/2 to 1 cup raisins
- 1/4 to 1/2 cup dried cranberries
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup chopped fresh cilantro
- 2 tbsp. toasted sesame oil
- 2 tbsp. apple cider vinegar
- 2 tbsp. soy sauce
- 3 tbsp. toasted sesame seeds
- 3 tbsp. toasted sunflower seeds
- 1/4 cup roasted cashews or almonds, chopped
- Shred the zucchini and carrots into a big bowl.
- Add the scallions, raisins, cranberries, sun-dried tomatoes, cilantro, sesame oil, vinegar, soy sauce, and sesame seeds. Toss and add more sesame oil and vinegar and/or salt to taste.
- Top with sunflower seeds and cashews or almonds and serve immediately. (As it sits, this salad gives off fluid, which dilutes the dressing and softens the seeds and nuts. If that happens, pour off excess liquid; add more sesame oil, vinegar, and salt to taste; and sprinkle on more seeds and nuts if you like.)