Zucchini Lemon Slaw

Adapted from this recipe by Anna Olson
Yield: 3 servings

1 medium zucchini
1 medium carrot
1 tsp salt
2 green onions, sliced on the bias
juice and zest of half a lemon
1 tbsp honey
1 tbsp dill, chopped
  1. Grate zucchini and carrot coarsely.
  2. Toss with salt and let sit in a colander to drain for 30 minutes.
  3. Squeeze out excess liquid.
  4. Combine with remaining ingredients.
  5. Chill until ready to serve.