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Zucchini Coleslaw Recipe
Zucchini Coleslaw Recipe photo by Taste of Home

Zucchini Coleslaw Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

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

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.

Directions

  1. 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.
Originally published as Zucchini Coleslaw in Country Extra July 1992, p51

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.

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