Zucchini Coleslaw

Looking for a new way to use up the plethora of zucchini squash sitting in your fridge? Not a fan of the quintessential cabbage that traditional coleslaw recipes call for? This recipe for Zucchini Coleslaw will solve both quandaries.

Ridiculously simple, but surprisingly delicious, this unique coleslaw is a great side dish for a variety of summer fare. The carrots deliver the crunch desired in a coleslaw, and the zucchini offers both delicate texture and flavor.  Greek yogurt contributes a creaminess without all of the fat of mayonnaise, and just a touch of canola oil mayo adds the perfect tangy note.

Another appealing aspect of this coleslaw is the multitude of ways you can tailor the basic recipe to fit your specific tastes. You might try adding in a handful of dried cranberries, a scattering of toasted sunflower seeds or walnuts, a sprinkling of blue cheese crumbles, or some shredded apple. You could also play around with the type of vinegar for a different flavor. I might even try this coleslaw as a sandwich filling along with a few slices of avocado and peppered turkey breast.

For another fun coleslaw recipe, head on over to my friend Shannon’s site to check out her Pineapple Slaw. How good does that sound?!

Please note that the total time includes the 30 minutes of chilling time in the refrigerator to allow the flavors to meld.

Ingredients

• 2 medium-sized zucchinis
• 2 carrots, grated
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Estimated Nutrition Per Serving (Approximate values)

• Calories: 120-150 kcal
• Total Fat: 10-12g
• Saturated Fat: 1-2g
• Cholesterol: 10-15mg
• Sodium: 150-200mg
• Total Carbohydrates: 8-10g
• Dietary Fiber: 1-2g
• Total Sugars: 6-8g
• Protein: 1-2g

Please note that these are approximate values and can vary based on the specific brands and quantities of ingredients used. For accurate nutritional information, it’s best to use a reliable nutritional calculator or consult a registered dietitian.

Instructions

1. Combine the Dressing
   In a medium-sized bowl, mix mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Stir the ingredients until well combined and the dressing is smooth.
2. Prepare the Zucchini and Carrots
   Start by washing the zucchinis thoroughly. Trim the ends and cut them into matchstick-sized pieces. Grate the carrots using a box grater or a food processor.
3. Toss the Vegetables
   Add the prepared zucchini and grated carrots to a large mixing bowl. Pour the dressing over the vegetables and toss until they are evenly coated with the dressing.
4. Chill the Coleslaw
   Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and the coleslaw to chill.
5. Garnish and Serve
   Before serving, garnish the zucchini coleslaw with fresh parsley or cilantro for an extra burst of flavor and a vibrant touch. Serve it cold as a refreshing side dish alongside your favorite grilled meats or sandwiches.

Tips and Variations

• Add Crunch with Nuts and Seeds
  Enhance the crunchiness of the coleslaw by incorporating chopped nuts like almonds or walnuts, or seeds such as sunflower seeds.
• Experiment with Herbs and Spices
  Customize the flavors by adding a pinch of your favorite herbs or spices like garlic powder, onion powder, or a dash of paprika for a subtle kick.
• Make it Vegan
  Substitute the mayonnaise and sour cream with vegan alternatives to make this coleslaw suitable for a vegan diet.
• Enhance Nutritional Value
  Increase the nutritional value by adding other colorful vegetables like red cabbage, bell peppers, or shredded spinach.

Enjoy this zucchini coleslaw as a side dish at your next gathering or a quick and healthy addition to your weekday meals. The crispiness of zucchini and the creaminess of the dressing make this coleslaw a delightful and nutritious choice.

Zucchini Coleslaw

serves 2, although this slaw is so tasty and healthy that I won’t judge you if you devour it all yourself

• 1 large organic zucchini squash, scrubbed and roughly grated on a box grater (should yield about 1 1/2 cups)
• 1 large organic carrot, scrubbed and roughly grated on a box grater (should yield about 3/4 cup)
• 1/4 cup 2% plain Greek yogurt
• 1 Tbsp canola oil mayonnaise
• 1 tsp white white vinegar
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Roll the shredded zucchini in a few heavy-duty paper towels or a clean dish cloth and squeeze to remove excess water.
2. Combine the zucchini with the shredded carrot and remaining ingredients. Stir until well-mixed.