Rinse the zucchinis and carrots, then spiralize or julienne them for a fun, crunchy texture. Thinly slice the red onion.

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined and emulsified.

In a large bowl, toss the sliced zucchini, carrots, and red onion with the dressing until all vegetables are evenly coated.

Let the slaw sit for 10-15 minutes in the refrigerator to allow the flavors to meld.

Before serving, give the slaw one final toss to redistribute the dressing and enjoy!