Adapted from a recipe in the August 2010 issue of Cooking Light magazine.
Combine 1/4 cup Vegenaise (or mayonnaise), 1 tablespoon cider vinegar, 1 teaspoon honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss with 4 cups shredded zucchini (one large but not-quite-a-baseball-bat zucchini), 4 shredded carrots, 1/2 cup raisins, and 1 sauteed onion (sliced or chopped as you prefer). Taste and adjust seasonings.
