DYMS Zucchini Challenge: MK, Contender

TriColor Zucchini Vermicelli Nests

For vermicelli:
1/2 large zucchini
1/2 large yellow squash
1 carrot, peeled
coarse salt

Into a medium bowl, use a mandolin slicer on a narrow setting (if you don't have one, use a peeler and just peel very narrow shreds) to slice down about half of each of the zucchini and yellow squash, until you hit seeds. Do not use the seedy parts! Slice down as much of the carrot as you can stand.

Break up the shreds with your hands or a wooden spoon and incorporate. Toss with salt and empty the shreds into a collander. Sit the collander in a bowl and leave the mixture alone for about 20 minutes. Squeeze out the water from the shreds with your hands and transfer the dry shreds to a bowl.

To dress and garnish:
1 small scallion, sliced thin
3 small sprigs of mint, chopped
1 dash each of mirin, rice wine vinegar, soy sauce
juice of 1/4 lemon
salt to taste
black or white sesame seeds, toasted, for sprinkling

Combine wet ingredients, herbs, and scallion in a measuring cup or small bowl. Pour over the shreds and toss to coat. With a salad fork, twirl the strands and place resulting whorl on a clean plate. Repeat until all of the strands are whorled, approximately 9 whorls.

Sprinkle with sesame seeds and garnish with a sprig of mint and a contrasting nasturtium.