Zucchini Carrot Salad

Tonight we were tired, so tuna or egg salad sandwiches were the dinner choices. The bread was fresh and tasty, so the sandwiches were just fine. For excitement after dinner, we cleaned out the freezer in the refrigerator, and got rid of several mysterious packages of frozen food. If no one could identify it, into the food waste bin it went.

The zucchini crop continues to flourish, so here’s another recipe the chef might like to try. Or I can make it while he’s preparing the main dish one evening. This recipe is from Quickies: Ten Quick Ways with Everyday Foods, one of my favourite cookbooks.

The recipe calls for caraway seeds, but I don’t like those, and would substitute sesame seeds. It makes 7 cups, so would be good if a crowd is coming over for dinner. Otherwise, I’d make 1/2 or 1/4 of the recipe.

If you don’t have time to julienne, very thin slices would probably work just as well.

Zucchini Carrot Salad

  1. Boil 2 julienned carrots until barely tender, about 1 minute. Drain.
  2. Julienne 8 small zucchini.
  3. Whisk 2 tbsp olive oil with 1 tbsp white vinegar, 1 crushed garlic clove, 1/4 tsp salt and a pinch of cayenne.
  4. Crush 1/2 tsp caraway seeds and stir in.
  5. Stir in zucchini and carrots.

Wonderful with grilled chicken or steaks. Makes 7 cups.

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