Zucchini and Snow-Pea Salad

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Salt

  Table

  1 tsp or 6g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Peas

  Edible-podded, raw

  2 cup, whole or 126g

• Sesame seeds

  Seeds, whole, dried

  4 tsp or 12g

• Rice wine vinegar

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  1 tsp or 4g

Directions

1. Very thinly slice the zucchini using a slicer and place it in a large sieve set over a bowl. Toss the zucchini with salt and let it drain for 30 minutes.
2. Blanch the snow peas in a pot of boiling salted water for 1 1/2 minutes. Drain and immediately plunge into an ice bath to stop cooking. Drain again and pat dry.
3. Rinse the zucchini under cold running water, then press gently to remove any excess liquid. Pat dry.
4. Toast the sesame seeds in a dry small skillet over medium heat, shaking the skillet occasionally, until golden, about 2 minutes, then cool.
5. Stir together the remaining ingredients in a large bowl until the sugar has dissolved, then toss with the vegetables and sesame seeds.