3 carrots, sliced rather thin
1 zucchini, sliced thin
3 tbsp scallions, sliced
1 tbsp rice wine vinegar
2 tsp canola oil
2 tsp reduced sodium soy sauce
2 tsp ginger, minced
1/4 tsp salt
3 tbsp toasted almonds
Fill a medium size saucepan 3/4 full of water.
Place over high heat and bring to a rapid boil.
Add the carrots and bring back to a rapid boil.
Cook carrots 45 seconds.
Drain and rinse under cold water.
Place the carrots, zucchini and scallions in a large salad bowl.
In a separate bowl mix together the vinegar, canola oil and soy sauce.
Blend in the ginger and salt being sure to blend well to incorporate the flavors.
Pour the mixture over the top of the vegetables and toss to coat.
Sprinkle the top with the toasted almonds.
Another great addition to this salad is water chestnuts. An 8 oz can works great. Just drain and toss in with the vegetables before adding the dressing.