Zucchini-Carrot Salad with Catalina Dressing

Zucchini-Carrot Salad with Catalina Dressing Recipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
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.


Makes 4 servings
Total time: 40 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 40 Minutes


1 pound zucchini
2 cups matchstick carrots
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


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.

Robby Melvin,

Southern Living

June 2014
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