Here’s a simple summer salad of zucchini noodles with fresh corn, embellished with bell pepper and dill. Zucchini noodles (AKA spiraled zucchini) are a fantastic substitute for pasta when you want to cut back on carbs or simply like the idea of incorporating more veggies into your meals.
If you don’t have a spiralizer, you can purchase zucchini noodles in the produce section of well-stocked supermarkets. It will be a bit more expensive that way, of course. You can also make zucchini ribbons by using a vegetable peeler, though that doesn’t result in quite the same “noodle-y” texture.
Since this is a perfect mid- to late summer dish, I highly recommend using fresh corn rather than frozen for its seasonal sweetness and crunch. But if you’re feeling lazy, by all means, make this with frozen corn kernels (thawed and lightly steamed).
This simple cold dish goes with many kinds of meals. I like pairing it with another salad, especially one with a protein element. To keep it simple, try serving it side by side with Super-Quick Two Bean Salad. Some fresh crusty bread would be a most welcome addition to the meal.
- 1 medium or two smaller zucchini
- 2 to 2 1/2 cups fresh corn kernels (from 2 large or 3 medium ears)
- 1/2 medium red or orange bell pepper, cut into narrow strips
- 2 scallions, thinly sliced
- 1/4 cup chopped fresh dill
- 1/3 cup vegan mayonnaise, plus more as needed
- Juice of 1/2 lemon or lime, or more, to taste
- Salt and freshly ground pepper to taste
- Toasted pumpkin or sunflower seeds for topping, optional
- Use the fine or medium blade to spiralize the zucchini, as you prefer. Cut the strands here and there with kitchen shears, because there are going to be some looooooong ones! Place the zucchini noodles in a serving bowl.
- Break the corn cobs in half; stand each on its flat end and scrape the kernels off with a small sharp knife.
- Gather the corn kernels into a small skillet or microwave-proof bowl and steam with a little water until just tender-crisp — this shouldn’t take more than a minute or two. If the corn kernels are nice and tender, you’re also welcome to just use them raw.
- Transfer to a fine sieve and rinse under cool running water until they’re at room temperature. Drain well and combine with the zucchini noodles.
- Add the remaining ingredients and stir together. Arrange on a serving platter, and top with some pumpkin or sunflower seeds if you’d like. Serve at once.
If this dish stands for some time or is refrigerated, it can get a bit watery. If that happens, pour off the liquid and replenish with more vegan mayo. Adjust the lemon or lime juice as well.
- Zucchini Noodles with Peanut Satay Sauce
- Raw Wok Vegetable “Stir Fry” Zucchini Noodles
- Thai Style Zucchini Ribbon Salad