“A new twist on an old classic, using fresh vegetables from your garden.” - by Chef W. J. Anderson
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 31 cal
- 2%
- Fat
- 1.6 g
- 2%
- Carbs
- 4 g
- 1%
Based on a 2,000 calorie diet
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