Herbed Zucchini And Carrot Salad Recipe

About this recipe

A refreshing, no-bake vegetable salad featuring zucchini, carrots, and fresh herbs, perfect for a diabetic-friendly dinner solution.

Ingredients

• 25 g Parsley
• 250 g Zucchini Green
• 500 g Carrot
• 100 g Celery
• 5Ltr Vittorio Pomace Olive Oil
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Chop 3 cups of zucchini, 2 cups of carrots, and 1 cup of celery into 1/2-inch pieces.
2. 2. Cook the zucchini and carrots in boiling water for 5-7 minutes until just tender, then drain and let cool slightly.
3. 3. In a large mixing bowl, combine the cooked zucchini and carrots with the raw celery.
4. 4. While the vegetables are still warm, toss them with 3 tablespoons of chopped parsley, 3 tablespoons of chopped scallions, and 2 tablespoons of cider vinegar.
5. 5. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of white vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour this dressing over the salad and toss to coat evenly.
6. 6. Chill the salad in the refrigerator for at least 30 minutes before serving.