Raw foods are not only perfectly refreshing to counteract this summer heat, but they are packed with their nutrients and vitamins left intact due to no heating during cooking! This Cilantro Zucchini Salad makes the perfect side dish to grilled meats, fish, and vegetables and can be adapted to whatever fresh herb you have at hand. 


Salads in jars are a big deal all over the internet. Even more so, they are a big deal in our home kitchen! Since M and I are working all day, it’s good to have quick and hearty salads in the fridge ready to be consumed at a moments notice. On my days off, I tend to chop, cut, and prep vegetables as well as cook whole grains like millet and quinoa to prepare for salads. Some are as complex as layering grains with  chopped grilled chicken, cheese, vegetables, dressing and more; while other are as simple as mixing five ingredients together.

That is where this Cilantro Zucchini Salad recipe comes in. It’s packed with flavorful, fresh cilantro and the refreshing crunch of cool zucchini; dressed with an Asian twist of sweet rice vinegar and sesame oil, this salad will become your go-to salad when you’ve baked enough Double Chocolate Zucchini Bread!

If you don’t love cilantro as much as we do, snip a few of your current favorite summer herbs. Chives, basil, parsley and even mint work wonders in this salad. Actually, mint is gorgeous in salads and I wish we all used it more in savory cooking and less in desserts. Mint in desserts overwhelm me but in savory salads like this Cucumber, Mint, & Lime one, they are a rockstar of flavor. So go ahead, grab a zucchini and enjoy this fresh salad tonight!


Cilantro Zucchini Salad

A cool salad to refresh you on hot summer days!
Print Recipe
IMG 7383
Prep Time:10 minutes
Total Time:10 minutes


  • 2 large zucchinis peeled
  • ½ cup chopped fresh cilantro
  • 1 tablespoon sesame seeds toasted
  • 3 tablespoons sesame oil
  • 1 tablespoon rice vinegar


  • Shred the zucchini either with a hand grater or in a food processor using a grater attachment.
  • Toss with fresh cilantro, sesame seeds, oil, and vinegar. Refrigerate for one hour and serve cold.
Servings: 2 cups

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. It’s so simple and fresh. I came across you on twitter and how fun it is to be working in Martha’s Vineyard, awesome..

  2. I make a salad much like this but I always put a few fresh bean sprouts in it for extra crunch. Can’t wait for summer. Are you done with it yet?

  3. This sounds lovely and refreshing! You really can’t beat salads in hot weather. They become my favorite sides or whole meals during the summer.