Zucchini Coleslaw Recipe

Zucchini Coleslaw Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This salad is a treat for the eyes and the taste buds. Guests always comment on how good it looks, and I'm glad to serve a dish that's attractive. But looks don't count for much if a dish doesn't taste good, too.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Zucchini Coleslaw Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Zucchini Coleslaw Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

2 cups coarsely shredded zucchini
2 cups shredded cabbage
1 medium carrot, shredded
2 green onions, sliced
1/2 cup thinly sliced radishes
1/3 cup light mayonnaise
1/3 cup mild picante sauce
1/2 teaspoon ground cumin

Directions

Drain zucchini by pressing between layers of paper towels. Place in a large bowl and combine with cabbage, carrot, onions and radishes. In a small bowl, combine remaining ingredients. Pour over vegetables and toss well. Cover and chill at least 1 hour. Yield: 8 servings.

Nutritional Facts One serving equals 55 calories, 3 g fat (0 saturated fat), 2 mg cholesterol, 154 mg sodium, 7 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Zucchini Coleslaw in Country Extra July 1992, p51