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Zucchini and Carrot Coleslaw Recipe

Recipe by: Chef W. J. Anderson

"A new twist on an old classic, using fresh vegetables from your garden."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In1 h 45 m
  • 1Place 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.
Ingredients
  • 8 servings
  • 31 cals
  • 2 cups shredded zucchini
  • 1 cup shredded carrot
  • 1/4 cup low-fat creamy salad dressing (such as Miracle Whip Light®)
  • 1 teaspoon white sugar
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    31
    2%
  • Fat:
    1.6
    2%
  • Carbs:
    4
    1%
  • Protein:
    0.6
    1%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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