By Grocery List Plus Editorial Staff | Published on June 2, 2026

Zucchini Coleslaw

Serves 6

56 cal · 75 min

Zucchini Coleslaw

Recipe GLPR297f8756efa411

4.0(1)
Salad
75 min
56 cal
Servings: 6
No-Cook
SNAP eligible

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

  1. Wash your hands with soap and warm water before starting preparation.

  2. Prepare the zucchini by placing the shredded zucchini between layers of clean paper towels and gently pressing to remove excess moisture.

  3. Transfer the drained zucchini to a large mixing bowl. Add the shredded cabbage, shredded carrot, sliced green onions, and sliced radishes. Toss to combine.

  4. In a small bowl, whisk together the low-fat mayonnaise and mild salsa until smooth and well blended.

  5. Pour the dressing over the vegetable mixture and toss thoroughly to coat all ingredients evenly.

  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour before serving to allow flavors to meld.

Comments

Grocery List Plus Editorial Staff4

All ingredients are common across Charlotte chains—zucchini, cabbage, carrot, green onion, radish, mayonnaise, and salsa appear at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI without a special trip. At roughly $0.75 per serving, it's budget-friendly, driven mainly by the mayonnaise base and standard produce that peaks in summer when zucchini is cheapest locally. The 75 minutes is overstated for a coleslaw: ten minutes of prep (chopping and shredding) plus one hour of refrigeration to set; a weeknight cook needs only the active prep time. It reheats poorly and is meant as a same-night cold side dish for four to six people, so it works best alongside grilled proteins in warm months when North Carolina zucchini is abundant and dirt-cheap.

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