Carrot zucchini salad

By Anna Olson
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  • 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


  1. 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.
  2. 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.

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