Ingredients
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1 pound carrots and zucchini (about 2 small or 1 large of each)
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2 tablespoons apple cider vinegar
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2 tablespoon grainy mustard
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1 teaspoon sugar
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salt and pepper
Directions
- Peel the carrots and trim the ends from the zucchini. Use a spiralizer to thinly slice the carrots and zucchini (or julienne them by hand or on a mandolin) and place in a bowl.
- Whisk the vinegar, mustard and sugar together and toss this with the carrots and zucchini and then season to taste. Chill until ready to serve.
