Carrot And Zucchini Salad Recipes

ZUCCHINI AND CARROT COLESLAW

Zucchini and Carrot Coleslaw image

A new twist on an old classic, using fresh vegetables from your garden.

Provided by Chef W. J. Anderson

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 1h45m

Yield 8

Number Of Ingredients 5

Ingredients

2 cups shredded zucchini
1 cup shredded carrot
¼ cup low-fat creamy salad dressing (such as Miracle Whip Light®)
1 teaspoon white sugar
salt and ground black pepper to taste

Steps:

Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.

Nutrition Facts : Calories 30.9 calories, Carbohydrate 4 g, Cholesterol 2.1 mg, Fat 1.6 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 77.7 mg, Sugar 2.5 g

SOBA SALAD WITH CARROT AND ZUCCHINI

Soba Salad with Carrot and Zucchini image

Categories Salad Ginger Vegetarian Quick & Easy Carrot Zucchini Summer Vegan Noodle Soy Sauce Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 9

Ingredients

3 to 4 tablespoons fresh lime juice
6 tablespoons soy sauce
1 1/2 tablespoons finely minced peeled fresh ginger
1 1/2 teaspoons sugar
1/4 cup vegetable oil
1/2 lb soba noodles, freshly cooked to tender, rinsed under cold water, and drained
3 carrots, cut into 1/8-inch matchsticks
2 medium zucchini, cut into 1/8-inch matchsticks
1 bunch scallions, thinly sliced crosswise

Steps:

Whisk together lime juice, soy sauce, ginger, sugar, and oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.

SHREDDED ZUCCHINI AND CARROT SALAD

Shredded Zucchini and Carrot Salad image

Your food processor can make easy work of this pretty shredded salad. If you shred the vegetable by hand, add about 10 more minutes to the prep time. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.

Provided by jonesies

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 medium zucchini
1 medium carrot
1/4 small onion
1/3 cup raisins
1/3 cup plain nonfat yogurt
1/4 cup unsalted dry roasted peanuts
2 teaspoons fresh dill, snipped or 1/2 teaspoon dried dill
1/8 teaspoon pepper
4 leaves lettuce

Steps:

Using a food processor, coarsely shred zucchini, carrot and onion. Drain any excess liquid.
Combine shredded vegetables, raisins, yogurt, peanuts, dill and pepper.
Mix well.
Serve on lettuce leaves.

Nutrition Facts : Calories 123.1, Fat 4.7, SaturatedFat 0.7, Cholesterol 0.4, Sodium 39.9, Carbohydrate 18.7, Fiber 2.9, Sugar 11.3, Protein 4.5

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