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.

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