Zucchini And Squash Slaw - cooking recipe

Ingredients

2 small zucchini (about 8 oz. each)
2 small straight neck squash (8 oz. each)
1 bunch or 1 (6 oz.) bag radishes
3 Tbsp. olive or salad oil
1 Tbsp. cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh dill or 1/2 tsp. dried dill weed
1 Tbsp. chopped parsley
3/4 tsp. salt
1/4 tsp. pepper

Preparation

Twenty minutes before serving, cut each zucchini and yellow squash crosswise in half. Cut each half lengthwise into matchstick thin strips. Cut each radish lengthwise in half.
In a large bowl, with wire whisk or fork, mix olive oil, vinegar, mustard, dill, parsley, salt and pepper.
Add zucchini, yellow squash and radishes. Toss to coat.
Cover and refrigerate, if not serving right away.
Makes 6 servings.