Ingredients
1/4 cup white-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon celery seeds
1 teaspoon sugar
Kosher salt and freshly ground pepper
3 medium yellow or green zucchini, or a combination, spiralized or coarsely grated (6 cups)
3 medium carrots, peeled and spiralized or coarsely grated (2 cups)
1 yellow, orange, or red bell pepper, stem and seeds removed, very thinly sliced (1 1/2 cups)
1/2 sweet onion, such as Vidalia, very thinly sliced (1 1/2 cups)
1/4 cup thinly sliced fresh basil
Preparation
In a large bowl, whisk together vinegar, oil, celery seeds, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add squash, carrots, bell pepper, onion, and basil. Toss to combine and evenly coat in vinaigrette. Let stand at room temperature 30 minutes and toss again before serving, or cover and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving.
