Zucchini and bacon salad

4 cups shredded zucchini
4 slices bacon
1/4 cup finely chopped onion
2 tablespoons sugar
2 teaspoons cornstarch
1/3 cup cider vinegar
1/3 cup water
1 teaspoon soy sauce
1/4 teaspoon black pepper
Salt, to taste
Sliced tomatoes, to garnish

Toss the zucchini in a large bowl with a little salt.

In a medium skillet, cook the bacon until it is crisp. Drain it on paper towels and crumble it. Reserve 1 T of the bacon grease.

In the bacon grease, saute the diced onion until it’s golden. Meanwhile, combine the sugar, cornstarch, vinegar, water, soy sauce, and pepper. Pour into the skillet and simmer until it thickens.

Squeeze any excess liquid out of the zucchini, then toss with the bacon and the dressing. Garnish with tomato slices.