• 4 cups grated zucchini (raw)
  • 2 cups grated beetroot (raw)
  • 1 cup snow pea sprouts
  • 3 tablespoons pine nuts
  • 1/2 cup currants

Dressing ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons honey
  • 1/2 cup fresh lemon juice
  • 1 clove garlic, grated
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

Author of this recipe

Vegetables WA

Vegetables WA

Community organisation

We represent many of the Western Australian vegetable growers who grow the fresh salad produce Australians love to use! From your classic tomatoes to your little bit left of centre beetroot,... Read more

'This crunchy salad is perfect for any occasion and will provide colour to any setting,' says Chef Peter Manifis who created this zucchini and beetroot "slaw-salad" for vegetables WA

Total votes: 178


In a large bowl, whisk together the dressing ingredients to make the lemon vinaigrette. Combine the grated zucchini and beetroot with the snow pea sprouts, pine nuts and currants in a bowl and toss well.

Let set for 20 minutes to marinate at room temperature. Serve and enjoy.

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