2 medium green zucchini, cut into 2-inch julienne
2 medium yellow zucchini, cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienne (white and green parts)
1 red bell pepper, cored, seeded and julienned
1/4 cup chopped flat-leaf parsley
1/2 cup mayonnaise
2 Tbsp Dijon Mustard
2 Tbsp white wine vinegar
1 tsp sea salt
1 tsp freshly ground black pepper
Combine the veggies and parsley in a large bowl as you cut them.
Whisk together all remaining ingredients in a small bowl. Use immediately or refrigerate in an airtight container for up to one week.
Drizzle vegetables with the dressing and toss. Adjust salt and pepper to taste and serve immediately or refrigerate in an airtight container. The slaw will keep nicely for up to 3 days.
This recipe is also linked to...
Everyday Sisters' Sharing Sundays: Green