Carrot and Zucchini Slaw

A lovely recipe for these hot summer days.
3 tsp cider vinegar
1/4 cup soy yoghurt
1 medium zucchini, cut into thin strips
2 medium carrots, cut into thin strips
1/2 medium red onion, thinly sliced
small bunch of watercress or coriander, coarsely chopped
In a jar with a lid put the cider vinegar and yoghurt. Shake well to blend.
Put the remaining ingredients in a large bowl and toss to mix.
Pour over the dressing and toss again to coat. Season with salt and pepper to taste.
Serves 4 people.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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