1 pound carrots and zucchini (about 2 small or 1 large of each)
2 tablespoons apple cider vinegar
2 tablespoon grainy mustard
1 teaspoon sugar
salt and pepper
Directions
Peel the carrots and trim the ends from the zucchini. Use a spiralizer to thinly slice the carrots and zucchini (or julienne them by hand or on a mandolin) and place in a bowl.
Whisk the vinegar, mustard and sugar together and toss this with the carrots and zucchini and then season to taste. Chill until ready to serve.
