Cooking With Chef Hermann: Honey Orange Carrot Zucchini Salad

Honey Orange Carrot Zucchini Salad

Whisk together:

  • 1 cup walnut halves, roughly chopped
  • 1 TB Coriander seed
  • 1 TB fennel seed
  • 3 TB Orange Juice
  • 2 TB Olive Oil
  • 1 TB Honey
  • ¼ tsp salt
  • ½ C mint, chopped
  • Set aside

Slice into ribbons or noodles:

  • 1 lb carrots, peeled
  • ½ lb Zucchini

Directions:

Toss together the vegetables with the dressing and chill 20 minutes.

 

 

Categories: Cooking with Chef Hermann