Carrot And Zucchini Salad Food

SHREDDED ZUCCHINI AND CARROT SALAD

Steps:

• Using a food processor, coarsely shred zucchini, carrot and onion. Drain any excess liquid.
• Combine shredded vegetables, raisins, yogurt, peanuts, dill and pepper.
• Mix well.
• Serve on lettuce leaves.

ZUCCHINI AND CARROT A SCAPECE

Steps:

• Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
• Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken.

SOBA SALAD WITH CARROT AND ZUCCHINI

Steps:

• Whisk together lime juice, soy sauce, ginger, sugar, and oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.

SOHO CHARCUTERIE GRATED CARROT AND ZUCCHINI SALAD

Steps:

• Mix together thoroughly the garlic, mustard, vinegar and lemon juice. Gradually add the oil and pour over the vegetables.
• Once dressed, the salad's texture starts to soften. It will be soggy in 6 hours, so serve before that.
• NOTE: Leftover peeled celery root should be rubbed with lemon juice. It can be stored in the vegetable bin of the refrigerator for 2 days and used in Cream of Celery Soup.

CARROT, ZUCCHINI AND RADISH SALAD

Steps:

• Combine mayonnaise, vinegar, salt and pepper in a bowl large enough to hold the salad.
• Add prepared vegetables to dressing, and toss to combine. Let stand for at least an hour to soften the vegetables slightly before serving.