Carrot and Zucchini Salad with Pomegranate, Pistachios and Mint
The addition of broth in the dressing means greater flavour and you only need half the amount of oil of a regular dressing.
- In bowl, whisk together green onions, broth, rice vinegar, honey, crushed red pepper and sea salt. Add oil in a slow, steady stream, whisking constantly until smooth.
- Using a spiralizer, vegetable peeler or mandoline, shave carrots and zucchini into long ribbons. Add to bowl with dressing and toss to combine. To serve, top with pistachios and pomegranate seeds. Sprinkle with mint. Serve immediately.
If you like, instead of ribbons, try spiralizing the carrots and zucchini.
Recipe Made With
CAMPBELL’S® Ready To Use Pho Broth
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