Tangy Zucchini Ribbon Salad + Wine Pairing
Even though lettuce holds a special place in my heart (except for Iceberg which is a disgusting, watery imposter), I'm still going strong with the lettuce-free salads. If you like the sound of a tangy, marinated ribbons of zucchini with a confetti of sweet grape tomatoes and creamy nut cheese crumbles and a drizzle of herb oil, then boy are you gonna love this.
Something magical happens when you shave squashes into thin strips and marinate them. After many bouts of raw veganism (and endless raw "zoodles"), I thought raw zucchini and squash was ruined for me. You know, kind of like when you drink too much of something and get a bad hangover you just can't stomach the thought of drinking it ever again *cough* fireball *cough*... Anyway, the texture changes from almost spongy to smooth and tender. This recipe is mostly raw and can be made fully raw if you make your own raw nut cheese.
For my wine pairing, I wanted to go with something that's cheap and easy to find nearly anywhere. To make a good pairing, you don't need to spend a ton of money on a bottle of wine. Of course in some cases more expensive wine will taste better, but there are budget-friendly wines all around us that taste great! I went with a Sauvignon Blanc with a refreshing, crisp acidity and light sweetness. This salad pairs well with a Sauvignon Blanc thanks to the similar qualities of acidity, grassiness, and mild sweetness.
The Sauvignon Blanc I paired this recipe with is Yellow Tail (Yenda, Australia). I love that this is an affordable wine that can be found in almost every grocery store and liquor store I've ever been in. I found it at my local grocery store and recommend you try it, too. You can certainly use another Sauvignon Blanc that you like or can find locally.
If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Zucchini Ribbon Salad
Prep Time: 2 hrs 15 mins Cook Time: 0 mins Total Time: 2 hrs 15 mins
· ½ cup raw apple cider vinegar
· 4 teaspoons granulated sugar
· pinch salt
· 2 large zucchini
· 1 large yellow squash
· 1 clove garlic, peeled
· ¼ cup basil leaves, packed
· 2 tablespoons fresh lemon juice
· 1 tablespoon olive oil
· pinch salt
· 1 ounce vegan mozzarella, broken into crumbles (I used Miyoko’s, sub for Avocado or your own raw nut cheese for a completely raw salad)
· 6 grape tomatoes, halved lengthwise
· salt and fresh black pepper, to taste
1. In a medium bowl, mix the vinegar, sugar, and salt until sugar dissolves. Cut off and discard the ends of the zucchini and squash and use a vegetable peeler to cut long thin ribbons of each.
2. Once you’ve turned all the zucchini and squash into long ribbons, add them into the vinegar bowl, cover, and chill for 2 hours in the refrigerator.
3. When the 2 hours are coming to an end and you’re preparing to assemble your salad, add the garlic, basil, lemon juice, olive oil, and pinch of salt to a food processor or blender and pulse until smooth.
4. Drain the squash ribbons and top with mozzarella, halved grape tomatoes, basil mixture, and salt and pepper to taste. Enjoy!