Carrot And Zucchini Salad Recipes

ZUCCHINI AND CARROT COLESLAW

Steps:

• Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.

CARROT AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
• Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
• Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
• Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
• Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

CARROT, ZUCCHINI AND RADISH SALAD

Steps:

• Combine mayonnaise, vinegar, salt and pepper in a bowl large enough to hold the salad.
• Add prepared vegetables to dressing, and toss to combine. Let stand for at least an hour to soften the vegetables slightly before serving.

CARROT AND ZUCCHINI SALAD

Steps:

• 1. Cut the carrots and zucchini on the bias into oval slices about 1/4 inch thick. Cut each oval in half lengthwise. Bring to a boil 1 cup of water in a medium nonstick skillet, and cook the carrots, covered, until barely tender, about 2 minutes. With a slotted spoon, remove the carrots to a large bowl and set aside. 2. In the same skillet, cook the zucchini, uncovered until crisp-tender, about 1 minute. Drain and add to the bowl of carrots. Cool about 5 minutes. Stir in the oil, lime juice, mint, salt, and pepper. Serve at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SOBA SALAD WITH CARROT AND ZUCCHINI

Steps:

• Whisk together lime juice, soy sauce, ginger, sugar, and oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.

SHREDDED ZUCCHINI AND CARROT SALAD

Steps:

• Using a food processor, coarsely shred zucchini, carrot and onion. Drain any excess liquid.
• Combine shredded vegetables, raisins, yogurt, peanuts, dill and pepper.
• Mix well.
• Serve on lettuce leaves.