Carrot-Zucchini Slaw



8 large (1 1/4 pounds total) carrots, cut into 2 1/2-inch-long pieces
3 medium (1 pound total) zucchini, cut into 2 1/2-inch-long pieces
3/4 cup(s) (2 1/2 ounces) sliced almonds
3 tablespoon(s) finely chopped fresh mint
1 1/2 teaspoon(s) fresh oregano
3 tablespoon(s) white wine vinegar
3 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) honey
1/2 teaspoon(s) salt

1. Push vegetables through feed tube of a food processor fitted with 1-millimeter julienne blade (or a large-hole grating blade) and shred. Transfer to a large bowl. Mix in almonds and herbs. In a small bowl, whisk remaining ingredients. Pour over carrot mixture and toss to coat. Serve immediately.

Yield: 12 servings

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