Easy Zucchini Salad
I make this salad every spring when the fresh zucchini come in. It's light and original.
2 medium zucchini or yellow squash
1/3 cup shallots, peeled and cut in thin strips
3 tablespoons Honey Ginger Balsamic Vinegar
1 tablespoon Toasted Sesame Oil or Lemon Olive Oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
Cut off both ends of the zucchini. Slice length-wise in thin strips on a mandolin or with a vegetable peeler. Place in a medium bowl. Add the shallots.
Combine the remaining ingredients in a small container and shake. Drizzle on the zucchini and toss. Chill for 1/2 hour before serving.