Tuesday, August 28, 2018
Zippy carrot and Zucchini salad
3 cups of pre-shredded carrots
2 zucchini- shredded
Dash sea salt
Ingredients for Dressing:
1 cup mayonnaise ( used plain Greek yogurt)
2 Tablespoons of barbecue sauce - we use Sweet Baby Rays
2 Tablespoons of rice wine vinegar
Julienne or shred your zucchini and place in a strainer. Add a few dashes of sea salt to the zucchini and toss to coat. Allow to sit in the sink for about 20 minutes. This will help some of the excess water drain out from the zucchini. After salting the zucchini, wrap it in a few paper towels and squeeze gently to remove any remaining moisture.
As your waiting on your zucchini mix all the ingredients for your dressing in a medium bowl with a whisk or fork.
Mix zucchini and pre-shredded carrots in a large bowl.
Drizzle dressing over veggies, tossing to combine. Add as much or as little dressing as you'd like.
Serve and enjoy! Store for no more than 6 hours in refrigerator or the zucchini will become soggy.
Optional: Add craisins, raisins, or yellow raisins for a sweet kick to this zesty summer salad. I added some bacon*
*Durning WW2, the US government begged housewives to not reuse Bacon Fat, but to turn it in. A pound of fat could make a pound of explosives for bombs. In the end, bacon helped defeat the Nazis.