Zucchini Ribbon Salad With Hot Honey Vinaigrette
A light, vibrant salad of raw zucchini ribbons, tossed in a sweet-and-spicy vinaigrette and finished with herbs and toasted nuts. Refreshing, nourishing, and full of flavor.
Ingredients
For the salad:
- 2 medium zucchini ends trimmed (I use 1 green and 1 yellow for more color)
- 2 tablespoons toasted nuts or seeds pine nuts, almonds, or pumpkin seeds
- Optional: shaved Parmesan or goat cheese
For the hot honey vinaigrette:
- 1½ tablespoons hot honey
- 1 tablespoon apple cider vinegar
- 1½ tablespoons olive oil
- 1 teaspoon Dijon mustard
- ½ tablespoon chopped dill or basil or to taste
- ½ tablespoon shallots thinly chopped
- Salt and black pepper to taste
- Optional: a squeeze of lemon juice for added brightness
Instructions
Make the zucchini ribbons:
- Use a vegetable peeler or mandoline to slice zucchini lengthwise into thin ribbons. Place in a large bowl.
Prepare the vinaigrette:
- Whisk together hot honey, vinegar, olive oil, mustard, salt, and pepper until smooth and emulsified. Add in herbs and shallots and combine.
Toss the salad:
- Gently mix the zucchini ribbons with the vinaigrette. Add herbs and nuts, and let sit for 5–10 minutes to allow the flavors to meld.
Serve:
- Plate and top with cheese if using. Serve chilled or at room temperature.
Video
Notes
Health Benefits:
- Zucchini is low in calories, high in fiber, and rich in vitamin C, potassium, and antioxidants.
- Apple cider vinegar may support digestion and blood sugar balance.
- Olive oil and nuts offer heart-healthy fats, while hot honey brings flavor without refined sugar.
Serving Suggestions:
- Pairs beautifully with:
Grilled chicken, shrimp, or salmon - White beans, chickpeas, or lentils for a hearty vegetarian version
- A great summer side or light main dish.