Crisp Zucchini Ribbons ( dinda version ) I love this salad very much

3 small zucchini


2 tablespoons olive oil


1 tablespoon white vinegar


2 teaspoons chopped fresh basill


1/2 teaspoon crushed red pepper flakes


1/4 teaspoon ground coriander


salt and freshly ground black pepper






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To make zucchini ribbons, cut tip and stem ends from zucchini with paring knife. Using vegetable peeler at stem end and make continuous ribbons down length of each zucchini.


To steam zucchini ribbons, place steamer basket in large saucepan, add 1 inch of water. ( water should not touch bottom of basket. ) Place zucchini ribbons in steamer basket : cover. Bring to a boil over high heat. When pan begins to steam, check zucchini for doneness. ( zucchini should be crisp-tender.) Transfer zucchini to warm dish with slotted spatula or tongs.


Combine all the ingredients in bowl, whisking until thoroughly blended. ( salad dressing )


Pour dressing misture over zucchini ribbons : toss gently to coat. Season with salt and pepper to taste. Garnish if desired.