From the Pantry Butler kitchen

Zucchini Coleslaw

6 servings

Zucchini Coleslaw

This colorful dish is a delicious alternative to the sweet coleslaw and a great way to eat your veggies. USDA MyPlate Kitchen — Kentucky Families on the Move: Food and Nutrition Calendar, 2005 — University of Kentucky Cooperative Extension Service (public domain), via myplate.food

Ingredients

  • 2 cups zucchini — coarsely shredded
  • 2 cups cabbage — shredded
  • 1 medium carrot — shredded
  • 2 green onions (scallions) — sliced
  • 1/2 cup radishes — thinly sliced
  • 1/3 cup low-fat mayonnaise
  • 1/3 cup mild salsa

Method

  1. Wash hands with soap and water.
  2. Drain zucchini by pressing between layers of paper towels.
  3. Put zucchini in large bowl; add cabbage, carrots, onions, and radishes.
  4. In a small bowl, combine remaining ingredients.
  5. Pour over vegetables and toss well.
  6. Cover and chill at least one hour.

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