A great summer side dish that won't heat up the kitchen.
Ingredients
4 cups julienned zucchini
4 cups julienned yellow squash
2 cups sliced radishes
½ cup neutral oil of your choice
⅓ cup organic apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
1 teaspoon sea salt
1 teaspoon dill weed
½ teaspoon pepper
Instructions
In a large bowl, combine the zucchini, squash and radishes. Toss until it looks evenly distributed. I usually use gloved hands. It seems to work a little better.
In a small bowl, whisk the remaining ingredients, being sure to scrape the sides.
Pour the mixture over vegetables.
Cover and refrigerate for at least 1 hour before serving. It will taste even better the next day.
Notes
I like to use this julienne slicer to make the zucchini and squash "noodles."