Shaved Carrot and Zucchini Salad

Shaved Carrot and Zucchini Salad Recipe
Photo: Johnny Autry; Styling: Lindsey Lower
Use a mandoline or Y-shaped vegetable peeler to make veggie shavings. This salad comes together in a flash.


Serves 6 (serving size: 2/3 cup)
Total time: 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

Nutritional Information

Calories 68
Fat 4.8 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 1 g
Carbohydrate 6.2 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 131 mg
Calcium 25 mg


2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon sugar
2 cups thinly shaved carrot
2 cups thinly shaved zucchini
1/4 cup thinly sliced red onion
1/4 cup loosely packed fresh flat-leaf parsley
2 tablespoons torn mint leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add carrot, zucchini, and onion; toss. Sprinkle with herbs, salt, and pepper; toss.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Julianna Grimes,

Cooking Light

April 2013
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