* 3 carrots, sliced thin
* 1 zucchini, sliced thin
* 3 TBSP scallions, sliced
* 1 TBSP rice wine vinegar
* 2 tsp canola oil
* 2 tsp reduced sodium soy sauce
* 2 tsp ginger, minced
* 1/4 tsp salt
* 3 TBSP toasted almonds
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1. Fill a saucepan 3/4 full of water.
2. Bring the water to a boil then carefully add the carrots.
3. Bring the water back to a rolling boil.
4. Cook the carrots 45 seconds.
5. Drain the carrots and rinse in cold water.
6. Place the drained carrots, zucchini and scallions into a large serving bowl.
7. Blend together the vinegar, canola oil and soy sauce in a separate bowl.
8. Stir in the ginger and salt until blended in well.
9. Pour the mixture over the vegetables coating them well.
10. Top with the almonds just before serving.
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