1teaspoonsugar or honey(optional, skip for a low carb version)
Salt & pepper, to taste (about 1/8 teaspoon each)
1tablespoonsunflower seeds, toasted (optional)
Spiralize or julienne all the vegetables. Or cut them into ribbons with a vegetable peeler.
Combine all the dressing ingredients in a small bowl and stir with a fork. Pour the dressing over the salad. Add the feta cheese and fresh parsley, and mix well. Serve immediately.
This salad is best served immediately after adding the dressing, otherwise the spiralized vegetables release too much liquid and are less crisp. If you don't want leftovers, just dress as much spiralized veggies as you plan on eating, and store the rest of the dressing and veggies in the fridge separately until ready to eat.