2 medium zucchini, grated
2 carrots, grated
Kosher salt
4 Tbsp real mayonnaise
1 Tbsp dill pickle liquid
1 Tbsp prepared yellow mustard
1/2 cup toasted sunflower seeds
Freshly ground black pepper

In a colander, combine zucchini and carrots with 1 tsp. salt; mix well and
set aside to drain for about 30 minutes. Squeeze out as much moisture as
possible from the vegetables. Transfer to a medium mixing bowl. Combine
mayonnaise, dill pickle liquid and mustard in a small bowl, blend well.
Add the mayonnaise mixture to the vegetables. Mix in the sunflower seeds.
Taste and adjust seasoning with plenty of pepper; but go easy on the
salt. Let stand for about 30 minutes. before serving, or refrigerate,
covered, for up to 4 hr. Mix well before serving.

Serves 4