It seems like Easter isn't creeping up on us, but is charging at us full steam ahead. Thankfully, I don't have to host dinner this year, but I'll still need to provide a dish for the buffet table at my in-laws. Cole slaw is usually served, but I wanted to try something a little different this year, so yesterday I did a test run on this Pickled Carrots and Zucchini recipe that I found on Golden Blossom Honey. With how fast Easter is approaching, summer will be here before we know it. I've been hitting the gym hard and don't want all of those evil burpees and squats to amount to nothing. That's why I am really in love with this recipe. It tastes very similar to cole slaw without the fatty dressing that's on the traditional version.
Pickled Carrots & Zucchini make an awesome side dish for your Easter meal. The tender carrots and zucchini topped with a zesty dressing is a mouth watering combination. If Peter Cottontail shows up, you may have to chase him off because he'll want the entire dish for himself!
Ingredients1 pound carrots, peeled and cut into 3-inch long matchsticks
1 pound zucchini, trimmed and cut into 3-inch long matchsticks
1/2 teaspoon salt
1 1/2 cups white wine vinegar
1/2 cup RAW GOLDEN BLOSSOM HONEY
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 teaspoon fresh thyme, finely chopped
1/2 teaspoon coarse ground black pepper
CLICK HERE FOR FULL RECIPE
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What's on your Easter menu this year?