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Kitchen Notebook

October 10, 2018

Zucchini & Carrot Ribbon Salad

15 Mins

 

  • 2 Zucchini
  • 2 Carrots
  • 3 Tbsp Olive Oil
  • 1 Tbsp Cider Vinegar
  • 1 Tbsp Lemon Juice
  • 1 tsp Dijon
  • 1 tsp Honey
  • Sea Salt and Pepper

Using a vegetable peeler or mandolin slicer, cut zucchini and carrots lengthwise into thin ribbons.


In a large mixing bowl, sprinkle a pinch of salt over the shaved zucchini and stir until combined. Set aside to sweat for 5 minutes.


In a medium bowl, beat oil, vinegar, lemon juice, mustard and honey with a whisk until well blended. Stir in sea salt and pepper, to taste. Add zucchini and carrots; toss gently to coat. Let stand 10 minutes and serve.




15 Mins Veg

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15 Mins Veg


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