Zucchini Carrot Slaw

Zucchini Carrot Slaw

Serves: 4

• 4 large carrots, cut into 2 ½ inch-long pieces
• 1 medium  zucchini, cut into 2 ½ inch-long pieces
• ¾ cup, 2 ½ ounces, sliced almonds
• ¼ cup fresh parsley, rinsed, destemmed and chopped
• 3 tablespoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1/2 teaspoon sea salt

1. Push vegetables through feed tube of a food processor fitted with 1-millimeter julienne blade (or a large-hole grating blade) and shred. Transfer to a large bowl. Mix in almonds and parsley.
2. In a small bowl, whisk remaining ingredients. Pour over zucchini & carrot mixture and toss to coat. Serve immediately.