Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on Time
15 Mins
Total Time
40 Mins
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.

How to Make It

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.

You May Like

Ratings & Reviews

sheraphics's Review

September 08, 2014
Crunchy and zesty.