Recipe: Zucchini carrot ribbon salad in tomato dressing

This is a pretty simple salad and you don’t need any fancy kitchen equipment for it.  Your average fruit and vegetable peeler will do the job. I liked the blend of the crunchiness of the carrot and the softness of the zucchini, which looked and felt like eating fettuccine.  I think next time, I may double the amount of zucchini used.

You can experiment with the ratios of the dressing ingredients if you like, making it sweeter, perhaps.  I could not find sun-dried tomato paste/puree, so just used the regular stuff. Also, if like me, you are not keen on garlic and onions, you can leave them out and this salad will still taste good.

Credit given to the book from which I found this recipe: “Big Vegan” by Robin Asbell.

This amount makes enough for 3 people.

What you will need:

1 tbsp sundried or regular tomato paste/puree

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp lemon juice

1 garlic clove, crushed (optional)

½ - 1 tsp sugar

¼ tsp salt

2 medium to large zucchinis

1 large carrot

2 spring onions, chopped (optional)

Method:

In a small bowl, whisk together the tomato paste/puree, oil, vinegar, lemon juice, garlic, sugar and salt.

In a large salad bowl, peel the zucchini and carrot down to the seeds, turning as you go.

Add the spring onions to the bowl and drizzle the dressing over the vegetables. Toss to coat and serve.

(The photo below doesn't do it justice, but rest assured that it is tasty!)