Garden Vegetable Carrot Salad

This crunchy vegetable slaw is packed with colorful garden vegetables and tossed in a light lemon vinaigrette. It's a refreshing side dish for sandwiches, grilled chicken, burgers, or picnic meals while giving kids plenty of practice preparing fresh vegetables.

Ingredients

• 2 cups shredded carrots
• 1 cup shredded zucchini
• 1 cup peeled and shredded broccoli stems
• 1 cup shredded green cabbage
• 1/2 cup shredded purple cabbage
• 1/4 cup sunflower seeds

Lemon Vinaigrette

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions

1. Wash all of the vegetables thoroughly.
2. Peel the tough outer layer from the broccoli stems, then shred the carrots, zucchini, broccoli stems, and cabbage into a large serving bowl.
3. Add the sunflower seeds and toss together.
4. Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
5. Pour the vinaigrette over the vegetables.
6. Toss until everything is evenly coated.
7. Refrigerate for 15 to 20 minutes before serving.

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