Raw Zucchini Salad RECIPE (5 minutes or less)

This raw zucchini salad recipe is the epitome of simplicity and requires just 5 minutes and a couple of key ingredients: fresh zucchini, herbs/spices of choice, balsamic vinegar, and salt.

If you know me, you'll know that I approach every recipe I make with simplicity in mind because who has time to be chopping lots of ingredients and cleaning all those dishes?

Definitely not me.

It is fully customizable and is my go-to for an easy side salad.

What you'll need:

Let's break down the recipe. There isn't a lot in this raw zucchini salad recipe but they come together beautifully in this dish.

Fresh Zucchini

What better way to celebrate an abundance of zucchini in the summer months than making this the star of the show. If you didn't know, YES, you can eat zucchini raw and it is absolutely delicious!

Vegetable Peeler

We'll use the vegetable peeler to create the beautiful spirals from the zucchini. No chopping required for this one, which makes it quick and hassle-free!

Balsamic Vinegar

Balsamic vinegar helps bring depth and complexity to the dish. It connects all the flavors and adds a subtly sweet and tangy flavor.

This is one of my favorite ingredients to use in both sweet and savory recipes including this healthy pear crisp and tomatoes on toast.

Herbs of choice (Fresh or dried)

I used dried dill because I love the combination of zucchini and dill but I think the following would also be great additions:

fresh: parsley, mint, chives, basil

dried: garlic, onion, herbs de provence, oregano

Salt

The amount of salt you add will be to taste.

Note: the zucchini will start to wilt once you add salt. If you are making the salad ahead of time, make sure to salt just before serving so the salad still holds it's integrity.

Variations and Customizations

This salad is a blank canvas! Feel free to add other ingredients to make it your own. Here are some of my favorites.

Print Recipe

Quick Raw Zucchini Salad

With just a handful of ingredients, this salad is a celebration of the humble vegetable (although technically a fruit), zucchini.

Prep Time5 minutes mins

Course: Salad, Side Dish, Snack

Cuisine: American

Keyword: dairy free recipes, easy salad, easy side dishes, salad recipe, vegan

Servings: 2 servings

Calories: 25kcal

Author: Wan Na Chun

Equipment

• 1 vegetable peeler

Ingredients

• 1 medium zucchini
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried herbs fresh or dried
• ¼ teaspoon of salt

Instructions

• Wash and dry the zucchini. Using a spiralizer or a vegetable peeler, create thin zucchini noodles. If using a spiralizer, follow the manufacturer's instructions.
• In a bowl, drizzle the balsamic vinegar over the zucchini noodles.
• Gently toss the zucchini noodles and balsamic vinegar together until well combined.
• Let the zucchini noodles marinate in the balsamic mixture for about 5-10 minutes to allow the flavors to meld.
• While the zucchini noodles are marinating, sprinkle a pinch of dried herbs over the salad.
• After marinating, transfer the zucchini noodles to a serving plate or bowl.
• Give the salad a light toss to evenly distribute the dried herbs.
• Just before serving, add a pinch of salt to the salad and give it a final gentle toss.

Notes

Zucchini Noodles: Creating thin zucchini noodles adds a refreshing crunch to the salad. You can use a spiralizer or a vegetable peeler to achieve the desired noodle-like texture.

Balsamic Vinegar: The drizzle of balsamic vinegar brings a tangy sweetness that complements the mild zucchini flavor. You can adjust the amount of balsamic vinegar according to your taste preferences.

Dried Herbs: Feel free to experiment with different herbs to create your preferred taste profile.

Salt: Adding a pinch of salt at the end enhances the flavors of the salad. Adding salt last prevents the zucchini from releasing excess moisture too early.

Storage: Raw zucchini salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for a short period, but be aware that the zucchini noodles may become softer over time.

Customization: While this recipe is kept simple, you can customize the salad by incorporating additional ingredients such as cherry tomatoes, toasted nuts, or crumbled cheese. These additions can add extra layers of flavor and texture.

Nutrition

Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 301mg | Potassium: 269mg | Fiber: 1g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 1mg

Frequently Asked Questions

Can you eat raw zucchini in a salad?

Yes, you can absolutely eat raw zucchini in a salad.

In fact, raw zucchini can add a refreshing crunch and a mild, slightly sweet flavor to your salad.

How do you use raw zucchini?

Raw zucchini can be used in various ways.

You can spiralize it to make zucchini noodles, slice it thinly for salads, or cut it into sticks for dipping into hummus or ranch.

It adds a crisp texture and a subtle taste to your dishes.

What is the healthiest way to eat zucchini?

Eating zucchini raw or lightly steamed preserves its nutrients.

It's best to avoid overcooking to retain its vitamins, minerals, and antioxidants.

How do I prepare zucchini for eating?

Wash the zucchini thoroughly, then slice, dice, or spiralize it based on your recipe.

If using in a salad, you can leave the skin on for added color and nutrients.

Can you eat raw zucchini raw?

Yes, you can eat zucchini raw. It's often enjoyed raw in salads, as a crunchy snack, or as a component of veggie platters.

Why do people eat raw zucchini?

People eat raw zucchini for its refreshing taste, crisp texture, and nutrient content.

Raw zucchini is a versatile ingredient that can enhance the flavor and nutrition of various dishes.

Is zucchini healthier raw or cooked?

Both raw and cooked zucchini have their benefits.

Raw zucchini retains more nutrients, while cooking can break down its cell walls, making certain nutrients more accessible.

It ultimately depends on your preference and how you choose to consume it.

Does raw zucchini taste like raw cucumber?

While raw zucchini and cucumber share some similarities in terms of texture and moisture content, I find that zucchini has a milder and slightly sweet flavor compared to cucumber.

Zucchini also has less water content than cucumber.

When should you not eat zucchini?

You should avoid eating zucchini if it appears spoiled, mushy, or has an off-putting odor.

Want some delicious recipes that would go great with this salad?