Recipe by Kizzikate
Another use for all that summer zucchini! Best if chilled overnight. From Cooking Light Magazine, 1997.
Top Review by bluemoon downunder
Yummy and so easy to prepare. I followed MathMom.calif's suggestion and added a red pepper cut into thin strips and a cup of button mushrooms. For our taste preferences, I omitted the spicy ingredients and used freshly ground black pepper. Loved the cumin in this. A great blend of flavours, and certainly a salad I'll be making again and again. A great way for me to eat vegetables in a take-to-work lunch! :) Thank you for sharing this super recipe, Kizzikate! Made for 1-2-3 Hit Wonders.
- 1⁄4 cup red wine vinegar
- 1⁄4 cup dry red wine
- 1⁄4 cup honey
- 1 tablespoon red onion, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon ground red pepper
- 1 garlic clove, minced
- 4 cups zucchini, diced