Carrot and Zucchini Ribbons
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Servings: 4
Ingredients
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Instructions
Whisk together lime juice, oil, chile powder, salt, and pepper in large bowl. Use vegetable peeler to cut carrots into long ribbons. Stop peeling when you reach core; discard. Shave zucchini into ribbons; stop peeling when you reach seeds; discard. Cut all ribbons in half. Add ribbons and cilantro leaves to bowl with dressing; toss until evenly coated.
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