Carrot Confetti Salad

When you need a side dish that’s all crunch and color, this is the one.

Slivered carrots, shredded red cabbage, raw zucchini, and scallions make a rainbow in the bowl. Everything stays crisp because nothing gets cooked.

A light vinaigrette with a hint of dried dill ties it all together without drowning the vegetables. Toss, chill, serve. Ten minutes from cutting board to table.

Variations

• Add a handful of shredded jicama or radish for extra crunch
• Swap the dill for fresh cilantro and a squeeze of lime for a Southwestern spin
• Toss in some shelled edamame or chickpeas to make it a light lunch