Zucchini and Carrot Coleslaw

Zucchini and Carrot Coleslaw

2 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 45 m
Chef W. J. Anderson
Recipe by  Chef W. J. Anderson

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (2)

Rate This Recipe
*Sherri*
2

*Sherri*

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 used coarse sea salt and fresh ground pepper for added flavoring.

camprunfarm
0

camprunfarm

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 zucchini and squeeze the liquid out after the 30 minutes. I used a Miracle Whip(not light) type dressing, also added 1/4 tsp. celery seed, some minced onion and about a tsp. of white vinegar. Wow, this is good!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 31 cal
  • 2%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 4 g
  • 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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