Zucchini and Carrot Coleslaw

Zucchini and Carrot Coleslaw

4
Chef W. J. Anderson 0

"A new twist on an old classic, using fresh vegetables from your garden."

Ingredients

1 h 45 m {{adjustedServings}} servings 31 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 31 kcal
  • 2%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.
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Reviews

4
  1. 4 Ratings

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Pretty basic coleslaw, nice and refreshing on a 87 degree evening. Went great with our grilled pork chops. We really liked having coleslaw made out of zucchini instead of the typical cabbage. We...

I made this slaw this morning, at first taste was bland. VERY important to let the flavors blend for at least an hour. I substituted stevia and left out the sugar. Lightly salt the shredded z...

Quick and easy slaw, let it sit for a while to blend the carrot and zucchini flavour, I used a tahini dressing with chilli/tahini/honey/lime/garlic/ginger. Turned out terrific with grilled fish.