Julienned Zucchini with Miso Vinaigrette



In a small skillet, toast sesame seeds over moderate heat until golden brown. Transfer to a plate to cool. In a small bowl, whisk together the miso paste, soy sauce, spring onion, rice vinegar, lemon juice, sugar and chilli. Whisk in the olive oil and stir in the coriander. Season with salt and pepper.

Using a mandoline, slice the zucchini lengthwise into thin slices. In a large bowl, toss the zucchini with the dressing. Transfer to a platter. Scatter the nori and toasted sesame seeds on top and serve right away. 


  • 1 1/2 Tbsp sesame seeds 
  • 3 Tbsp white miso paste 
  • 2 Tbsp soy sauce 
  • 2 spring onions, chopped 
  • 1 Tbsp rice vinegar
  • 1 Tbsp fresh lemon juice 
  • 1 tsp sugar 
  • 1 fresh chilli, seeded and thinly sliced
  • 1/4 C extra-virgin olive oil
  • 1/4 C coriander, chopped
  • salt and freshly ground pepper 
  • 6 firm zucchini, chilled
  • 1 sheet of nori, julienned (best cut with scissors)