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Zucchini Mint Relish

Western.Chefs's picture
  Chopped fresh mint leaves 1⁄2 Cup (8 tbs) (1 Bunch)
  Finely chopped sweet onion 1⁄2 Cup (8 tbs) (White Colored)
  Young zucchini 1 Cup (16 tbs), unpeeled, shredded
  Salt To Taste
  Vinegar 2 Tablespoon
  Sugar 1 Pinch

Thoroughly wash a bunch of fresh mint and pull leaves from stems.
Wash leaves again and dry on paper towels.
Chop finely and pack into a measure.
Finely chop an equal amount of sweet white onion.
Tip and shred enough tender young zucchini to measure an amount equal to the mint and onion—1/2 cup each mint and onion, 1 cup shredded zucchini.
Salt to taste—zucchini takes plenty— and add 1 to 2 tablespoons vinegar and a pinch of sugar.
Cover and chill for several hours before serving.

Recipe Summary

Side Dish

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Zucchini Mint Relish Recipe