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Zucchini and carrot salad

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Ingredients for 2 servings:

  • 200 g zucchini
  • 200 g carrot(s)
  • ½ onion(s)
  • ½ lemon(s), juice
  • ½ bunch chives
  • 1 tbsp fruit vinegar
  • 2 tbsp rapeseed oil
  • 1 tsp maple syrup
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Wash the zucchini and carrots. Peel the vegetables, coarsely grate them, place them in a bowl, and immediately drizzle with the freshly squeezed lemon juice. Peel and dice the onion. In a small bowl, combine the vinegar, oil, maple syrup, salt, and pepper, and pour the dressing over the salad. Toss the salad. Wash the chives, cut them into small coils with scissors, and scatter them over the salad. Let the salad stand for half an hour before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Zucchini and carrot salad

Pan Catalan