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Zucchini-Carrot Salad with Catalina Dressing

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on time 15 mins
Total time 40 mins
Yield Makes 4 servings
Dress thinly sliced vegetables with our fresh take on catalina dressing--inspired by two Birmingham chefs, Wil Drake and Roscoe Hall--and garnish with any fresh herbs you like.


  • 1 pound zucchini
  • 2 cups matchstick carrots
  • 1/2 cup Catalina Dressing
  • 1/4 cup firmly packed fresh mint leaves, coarsely chopped
  • 2 tablespoons thinly sliced fresh chives
  • Kosher salt and freshly ground black pepper
  • 1/2 cup French fried onions

How to Make It

  1. Cut zucchini lengthwise into 1/8- to 1/4-inch-thick slices. Stack 2 or 3 slices on a cutting board, and cut lengthwise into thin strips. Repeat with remaining zucchini. Toss together zucchini, carrots, and desired amount of dressing; let stand 20 minutes, tossing occasionally. Sprinkle mint and chives over zucchini mixture, and add salt and pepper to taste. Top with French fried onions.