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.
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.
Crunchy and zesty.