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Zucchini Slaw


Make a switch from the usual cabbage coleslaw and try this healthy Zucchini slaw instead. Carrots and sweet peppers add nutrients, color and crunch.


6 medium zucchini, grated (1-1/2 pounds)
2 teaspoons salt
1 large carrot, grated
1 sweet red pepper, julienned
1 red onion, thinly sliced
1 stalk celery, julienned
2 tablespoons fresh dill
2 tablespoons chopped parsley

3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon horseradish
1/4 teaspoon pepper


Combine zucchini and salt; toss well. Place in colander; let stand for 30 minutes.

Rinse under cold water; drain and squeeze out excess moisture.

Place zucchini in bowl and add carrot, red pepper, onion and celery; toss well. Sprinkle with parsley and dill.

Combine mayonnaise, mustard, vinegar, oil, honey, horseradish and pepper; stir into zucchini mixture.

Taste and adjust seasoning if necessary.

Nutrition Information

Recipe makes 6 servings.

Did You Know?

Zucchini squashes are very low in calories. There are only 13 calories in a half-cup of raw zucchini. Nutritionally, zucchinis are rich in valuable antioxidants.

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