This is a Martha Stewart creation. She writes, “Raw zucchini, sliced into ribbons with a peeler, is mild-tasting; a short soak in vinegar and oil mellows and softens the onion but leaves enough bite to keep it interesting.”
Raw Zucchini Salad with Red Onion
1 tablespoon red-wine vinegar
1 tablespoon olive oil
coarse salt and ground pepper
½ small red onion, very thinly sliced
4 small or 2 large zucchini (about 1½ pounds total)
1. In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes.
2. Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine.