Serves 6
56 cal · 75 min
Zucchini Coleslaw
Recipe GLPR297f8756efa411
A fresh and tangy vegetable slaw that combines crisp zucchini, cabbage, carrots, radishes, and green onions with a light creamy-salsa dressing. This colorful side dish is perfect for picnics, BBQs, or as a refreshing accompaniment to grilled meats and seafood.
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Ingredients
2 cups Zucchini, coarsely shredded
2 cups Cabbage, shredded
1 Carrot, medium, shredded
2 Green onions (scallions), sliced
½ cup Radishes, thinly sliced
⅓ cup Low-fat mayonnaise
⅓ cup Mild salsa
Directions
Wash your hands with soap and warm water before starting preparation.
Prepare the zucchini by placing the shredded zucchini between layers of clean paper towels and gently pressing to remove excess moisture.
Transfer the drained zucchini to a large mixing bowl. Add the shredded cabbage, shredded carrot, sliced green onions, and sliced radishes. Toss to combine.
In a small bowl, whisk together the low-fat mayonnaise and mild salsa until smooth and well blended.
Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.
Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour before serving to allow flavors to meld.
