Vegetableribbons Recipes

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SESAME VEGETABLE RIBBONS



Sesame Vegetable Ribbons image

I threw this together tonight by combining my favorite parts of a couple of other Zaar recipes. You may need to adjust the oil amounts to the size of your vegetables.

Provided by helowy

Categories     Vegetable

Time 20m

Yield 3 serving(s)

Number Of Ingredients 6

1 large zucchini, peeled
1 large yellow squash, peeled
2 carrots, peeled
2 teaspoons canola oil
1 teaspoon dark sesame oil
1 teaspoon soy sauce

Steps:

  • Using a vegetable peeler, peel "ribbons" of the zucchini, squash, and carrots; that is, run the peeler along the vegetables lengthwise to make long, thin strips. Use as much of the vegetables as possible, leaving the core and seeds behind.
  • Heat vegetable oil and sesame oil in a large pan.
  • Add carrots and saute for a minute or two.
  • Add zucchini and squash and continue to saute until they start to soften.
  • Add soy sauce and continue to saute until veggies are desired tenderness.

Nutrition Facts : Calories 92.1, Fat 5, SaturatedFat 0.5, Sodium 161.3, Carbohydrate 11.2, Fiber 3.5, Sugar 5.6, Protein 3.2

VEGGIE RIBBON SALAD



Veggie Ribbon Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 large carrot
1 large yellow squash
1 large zucchini
8 thick asparagus, very thinly sliced on a long bias
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon thinly sliced fresh chives

Steps:

  • Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
  • Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
  • Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

VEGETABLE RIBBONS



Vegetable Ribbons image

Provided by Sheila Lukins

Categories     Salad     Bean     Side     No-Cook     Quick & Easy     Cucumber     Bell Pepper     Carrot     Healthy     Vegan     Sesame     Parade     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 hothouse cucumber, peeled and cut into strips 3 inches long and 1/4 inch wide
2 celery ribs, cut into strips 3 inches long and 1/4 inch wide
2 carrots, peeled and cut into strips 3 inches long and 1/4 inch wide
2 red bell peppers, cored, seeded, and cut into strips 3 inches long and 1/4 inch wide
1 tablespoon Asian sesame oil
1 cup mung bean sprouts
2/3 cup drained bamboo shoots

Steps:

  • Lightly steam the cucumber, celery, carrot, and bell-pepper strips in a vegetable steamer until just cooked, about 3 minutes. Remove to a bowl. Pat dry
  • Place the vegetables in a bowl and toss them with the sesame oil. Add the mung bean sprouts and the bamboo shoots. Season with salt. May be refrigerated for up to 3 hours before serving. Serve at room temperature.

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