Labor Day is just about upon us, and people across the country are gearing up for a day of grilling, barbecuing, socializing with family and friends, drinking beer, watching the kiddos jump through sprinklers and chase after fireflies, and generally appreciate the last unofficial day of summer.

Hot dogs, hamburgers, chicken, and steak will be slapped on millions of grills, but oftentimes less thought is put into the side dishes to accompany the main course. Mayonnaise-laden store-bought potato salad and coleslaw, greasy potato chips, and gelatinous canned baked beans are some of the go-to side dishes of choice, but why not freshen things up a bit with a healthy homemade zucchini coleslaw?!

Yep, zucchini. And carrots. With a light but creamy and tangy Greek yogurt dressing to tie it all together. As someone who’s not a huge fan of cabbage, using different veggies in a slaw was a no-brainer for me. I’ve seen broccoli slaw mixes at the grocery store before, but I’ve found them to be dry and tasteless. Thus, my substitution of zucchini, a summer vegetable that grows uncontrollably and therefore must be put to use!

The shredded zucchini lends a mild flavor and tender texture to the coleslaw, and the shredded carrots ensure that you’re getting the classic crunch of a good slaw. Low-fat, protein-packed Greek yogurt makes up the bulk of the dressing, with a little bit of mayo added for tanginess and richness.

If you’re looking for a healthier take on a traditional cook-out side dish, look no further than this lighter take on coleslaw!