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.

Products you'll need:

CAMPBELL’S® Ready To Use Pho Broth

CAMPBELL’S® Ready To Use Pho Broth

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 2 pieces green onion, thinly sliced
  • 1/2 cup (125 mL) CAMPBELL’S® Ready To Use Pho Broth, thinly sliced
  • 3 tbsp (45 mL) rice vinegar
  • 1 tbsp (15 mL) honey
  • 1 tsp (5 mL) red pepper flakes
  • 1 tsp (5 mL) sea salt
  • 2 tbsp (30 mL) olive oil
  • 1 lb (454 g) multicolored carrots (about 6-8)
  • 1 medium zucchini (about 6-8)
  • 1/4 cup (60 mL) chopped roasted, salted pistachios (about 6-8)
  • 1/4 cup (60 mL) pomegranate seeds
  • 1/2 cup (125 mL) torn mint leaves


  1. 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.
  2. 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.

Recipe tips

If you like, instead of ribbons, try spiralizing the carrots and zucchini.

Ratings & Reviews


There aren't any reviews yet.

Your Rating:



  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.

By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews


Amount Per Serving
Calories 100
Fat 5 g
Sodium 390 mg
Carbohydrate 12 g
Dietary Fibre 3 g
Protein 2 g
Calcium 4 %DV

My Notes

Save Now Cancel × {{note_response}}
Edit Delete ×

My Notes

To add notes to this recipe, simply


Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox