Raw Zucchini Slaw
Posted on July 16, 2009
Serves 4 to 6
The simplest and way to prepare the vegetables for this dish is using the grating disk on a food processor. You can use fresh garden spearmint in the dressing as well but the intense flavor of dried mint is something very different and unique.
6 cups grated or finely julienne sliced zucchini, about 4 medium zucchini
2 cups grated carrots
1 large bunch or 1 cup coarsely chopped spring onions
Juice of 3 lemons
1/3 cup olive oil
1 tablespoon of crushed dried spearmint
1 large clove garlic, peeled and crushed
Salt and pepper to taste
Large pinch of sugar to taste
Combine the lemon juice, spearmint, garlic salt and pepper in a jar fitted with a lid and shake to combine and season with additional, salt, pepper and sugar to taste. Set the dressing aside while you prepare the vegetables.
Scrub and trim the stem and blossom or root ends off the zucchini and carrots. Thinly skinned summer zucchini and carrots do not require peeling for this dish. Combine the grated zucchini, carrots and chopped onion together in a large salad bowl. Toss well to combine. Add ½ to ¾ of the dressing and toss well. Taste and add more dressing as desired. Chill until ready to serve.