Courgette Salad with Ginger Dressing

After my last successful courgette and rice wine vinegar dish I was eager to try another one.  I love strong flavours and I must warn you, this dressing is very very strong.    I used lots of fresh grated ginger and kept the seeds in the chilli pepper, but I realise that that may be a little harsh for many people and you may want to use less ginger than you can see in my picture.   However, courgette has a strong flavour of its own that holds up well against the strong flavours in the dressing.   This is certainly not a salad where you can only taste the dressing.   I also found it a nice change to use courgettes in this type of recipe as usually I use them in more Mediterranean style dishes.

I am linking this to the Veggie/fruit a month event.  This month hosted by Cooks Joy, who is also hosting Kalyani’s Only Vegan event. I am also linking to Simply Food’s Let’s Make Salad event.

Ingredients – Serves 2 as a side dish

1 courgette, sliced approx 8mm thick

1 small green chilli, sliced

Small knob of ginger, grated

2 tbsp rice wine vinegar

1 tbsp soy sauce

1 tbsp flavourless oil

How to Make Courgette Salad with Ginger Dressing

1. Toss the courgette slices with 1 tbsp oil then place on a hot griddle pan.   Cook for up to 10 minutes on each side until they are cooked through. When cooked, remove from the pan and leave to cool.

2. Mix all the ingredients for the dressing.   When ready to serve, spoon over the courgette slices.


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