Hands-On Time
15 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 8
Paul Sirisalee

How to Make It

Step 1

Toss the zucchini and shallots with the canola oil, vinegar, sesame oil, and crushed red pepper. Season with 1 teaspoon salt and ½ teaspoon black pepper. Refrigerate for at least 1 hour and up to 8 hours.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars