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Zucchini Miso

Amy Brolsma

"Thin slices of fresh zucchini are tossed with a fragrant Asian-style dressing in this delicious summer salad."
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Ingredients

20 m servings 88 cals
Original recipe yields 6 servings

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Directions

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  1. Place sesame seeds in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
  2. In a large bowl, mix the chicken broth, miso paste, soy sauce, rice vinegar, lime juice, chile sauce, brown sugar, green onions, and cilantro. Toss zucchini in the dressing to coat just before serving, and top with toasted sesame seeds, nori, and almonds.

Nutrition Facts


Per Serving: 88 calories; 3.2 g fat; 12.7 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 647 mg sodium. Full nutrition

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Reviews

Read all reviews 21
  1. 33 Ratings

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Most helpful positive review

LOVED this! I substituted vegetable broth for chicken and pure maple syrup for brown sugar; otherwise, I followed the recipe exactly, and it was delicious. You could probably omit the broth (whi...

Most helpful critical review

zucchini gave bitter taste. I prefer to use Japanese cucumber over raw zucchini. Japanese cucumber is good with miso.

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LOVED this! I substituted vegetable broth for chicken and pure maple syrup for brown sugar; otherwise, I followed the recipe exactly, and it was delicious. You could probably omit the broth (whi...

I skipped the sesame seeds and nori for ease, and this was still a winner. It was slightly salty for my tastes (a function of the miso, as far as I can tell) but otherwise great. Also, I mixed a...

Delicious! I get asked to make this recipe for parties. The hardest part is prepping the zucchini (I julienne it) and figuring out what to do with the rest of the leftover miso paste (I can only...

Not the biggest Miso soup fan, but love all the other ingredients so I thought I should give it a try. My only concern when making this was which size nori sheet was called for. I live in Japa...

I love, love, love this! I will definately make it again. I used half zucchini and half yellow squash (just because I like it better) and it was great. I also sauteed the squash combo in just a ...

This was quite good. I agree about omitting the chicken broth- it seems to get quite runny and would probably be better without it.

zucchini gave bitter taste. I prefer to use Japanese cucumber over raw zucchini. Japanese cucumber is good with miso.

This dressing is wonderful. I used it on a sprout salad and I believe it would be wonderful on any raw vegetable.

Paired with some seared tuna, soy dipping sauce and sticky rice, this recipe was delightful. Thank you for sharing.