CARROT, ZUCCHINI AND RADISH SALAD

Carrot, Zucchini and Radish Salad image

Provided by Jacques Pepin

Categories salads and dressings, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/3 cup mayonnaise
2 1/4 tablespoons cider vinegar
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
5 medium carrots (about 12 ounces), peeled and shredded (about 3 3/4 cups)
2 zucchini (1 pound), trimmed, washed, cut lengthwise into 1/4-inch slices, which are then stacked and cut into 1/4-inch julienne strips (about 3 cups)
18 radishes (about 8 ounces), cleaned and finely sliced (1 1/2 cups)

Steps:

Combine mayonnaise, vinegar, salt and pepper in a bowl large enough to hold the salad.
Add prepared vegetables to dressing, and toss to combine. Let stand for at least an hour to soften the vegetables slightly before serving.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 428 milligrams, Sugar 6 grams