Zucchini Coleslaw
This colorful dish is a delicious alternative to the sweet coleslaw and a great way to eat your veggies.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
56
Calories
1g
Protein
6g
Carbs
3g
Fat
2g
Fiber
3g
Sugar
192mg
Sodium
Saturated Fat 1 g · Cholesterol 2 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
zucchini
2 cups · coarsely shredded
cabbage
2 cups · shredded
carrot
1 medium · shredded
green onions (scallions)
2 · sliced
radishes
1/2 cup · thinly sliced
low-fat mayonnaise
1/3 cup
mild salsa
1/3 cup
Instructions
- 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.
Source: USDA MyPlate Kitchen · Kentucky Families on the Move: Food and Nutrition Calendar, 2005 University of Kentucky Cooperative Extension Service
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