Chilled Cucumber, Zucchini & Radish Carpaccio with Yuzu-Sesame Dressing
A visually stunning, ultra-refreshing dish where thin ribbons of cucumber, zucchini, and radish are layered into a carpaccio-style plate. The vegetables are kissed with a tangy yuzu-sesame dressing, sprinkled with toasted sesame seeds, fresh herbs, and a touch of chili for balance. It’s cooling, crisp, and exotically vibrant—perfect for hot summer days or as a gourmet starter.Cuisine: Japanese–Mediterranean Fusion
Ingredients
- 1 medium cucumber thinly sliced into ribbons (use a mandolin or peeler)
- 1 small zucchini thin ribbons
- 4 –5 radishes thinly sliced into rounds
- Yuzu-Sesame Dressing:
- 3 Tbsp yuzu juice or substitute lemon-lime blend with a splash of orange juice
- 2 Tbsp rice vinegar
- 2 Tbsp toasted sesame oil
- 1 Tbsp soy sauce or tamari for gluten-free
- 1 tsp honey or agave nectar
- 1 tsp fresh grated ginger
- Garnishes:
- 1 Tbsp toasted sesame seeds
- 1 small red chili finely sliced (optional for heat)
- Fresh mint or shiso leaves
- Microgreens for garnish
Instructions
- Prepare Veggies:
- Slice cucumber and zucchini into long, thin ribbons. Slice radishes into delicate rounds. Lay out on a large chilled platter in overlapping carpaccio-style layers.
- Make Dressing:
- Whisk together yuzu juice, rice vinegar, sesame oil, soy sauce, honey, and ginger until emulsified.
- Dress Carpaccio:
- Drizzle dressing lightly over the arranged vegetables.
- Add Garnishes:
- Sprinkle with toasted sesame seeds, chili slices, mint (or shiso), and microgreens.
- Serve Chilled:
- Refrigerate for 15 minutes before serving for a crisp, cooling effect.