Recipe by Chef W. J. Anderson
"A new twist on an old classic, using fresh vegetables from your garden."
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low-fat creamy salad dressing (such as Miracle Whip Light®)
salt and ground black pepper to taste
Pretty basic coleslaw, nice and refreshing on a 87 degree evening. Went great with our grilled pork chops. We really liked having coleslaw made out of zucchini instead of the typical cabbage. We used coarse sea salt and fresh ground pepper for added flavoring.
I made this slaw this morning, at first taste was bland. VERY important to let the flavors blend for at least an hour. I substituted stevia and left out the sugar. Lightly salt the shredded zucchini and squeeze the liquid out after the 30 minutes. I used a Miracle Whip(not light) type dressing, also added 1/4 tsp. celery seed, some minced onion and about a tsp. of white vinegar. Wow, this is good!
Quick and easy slaw, let it sit for a while to blend the carrot and zucchini flavour, I used a tahini dressing with chilli/tahini/honey/lime/garlic/ginger. Turned out terrific with grilled fish.
Awesome recipe! Thank you for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini and Carrot Coleslaw
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 14
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