Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mclean Estate in Irving, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Slice ends off of zucchini then using a vegetable peeler thinly slice zucchini making ribbons.
  2. Steam zucchini until just crisp tender.
  3. Combine oil, vinegar, basil, red pepper and coriander then pour over zucchini and garnish with carrots.
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