Zucchini slaw

By tulawdog

Ingredients

• 4 zucchini (about 1 pound)
• 1 teaspoon kosher salt, plus more to taste
• 1 carrot, shredded
• 1/4 cup chopped cilantro
• 1 jalapeño, seeds and stem removed, diced
• 1 green bell pepper, seeds and stem removed, diced
• 2 cloves garlic, minced
• 1/2 small red onion, diced
• 1/4 cup mayonnaise
• 2 tablespoons yellow mustard
• Dash of cayenne

Preparation

Step 1

Using a knife, food processor or julienne peeler, cut the unpeeled zucchini into thin matchstick-sized pieces, about 4 inches in length. Place the julienned zucchini into a container, toss with the salt and refrigerate for an hour.

Drain off the excess liquid, and then toss the julienned zucchini with the shredded carrot, cilantro, jalapeño, bell pepper, garlic and red onion. Stir in the mayonnaise and mustard until they are well combined with the salad. Add a pinch of cayenne and salt to taste.

Chill for one hour. Serve cold.