2 cups shredded zucchini, drained about 15 minutes
1 cup shredded carrots
1/2 bell pepper, thinly sliced
1/4 cup onion, thinly sliced
1 apple, shredded
dressing:
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. celery seed
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup vinegar
2 tsp. olive oil
1/2 tsp. sesame oil
1 Tbsp. honey or sugar
Toss vegetables. In a separate bowl, whisk together the dressing ingredients and toss with vegetable mixture.
Yield: 4 servings
From the Thurston County Food Bank
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
