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Roberto Caruso
2 medium carrots
3 green onions
1 tbsp dry white wine, or apple cider vinegar
1/2 tsp salt
1/4 tsp granulated sugar
2 tbsp olive oil
1/4 cup coarsely chopped fresh mint leaves
Slice ends off zucchini. Using the large holes on a box grater, grate zucchini. Squeeze out juice. Place zucchini in a large bowl. Grate carrots into bowl. Thinly slice green onions diagonally and stir into bowl with vegetables.
In a small bowl, stir wine with salt and sugar. Whisk in oil, then stir in mint. Pour over vegetables. Using your hands or a large spoon, mix together until veggies are well coated. It¿s best to serve right away, but if you must, cover and refrigerate. After about 2 hours it will start to water out and mint may darken. Great with lamb burgers or as a side salad for grilled chicken.
Calories 52, Protein 1.2g, Carbohydrates 4.9g, Fat 3.5g, Fibre 1.9g, Sodium 154mg.
To capture its fresh taste, eat zucchini minutes after slicing. Using a grater cuts down on prep time while the addition of mint kicks up the flavour. We like it as a last-minute side dish.