Carrot and Zucchini Slaw

A lovely recipe for these hot summer days.
Ingredients
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
Method
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.

Advertisements

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.
This entry was posted in Salad and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s