Zucchini Slaw

By Sarah-Lyn

In Hickory, North Carolina, Nadeen Shrewsberry wouldn't think of squandering squash. "A friend gave me the recipe for this best-of-the-season slaw," she offers. "If you like the light taste of zucchini in a simple salad, you're sure to ask for a second helping of this one."

Ingredients

• 2 medium zucchini, coarsely shredded and squeezed dry
• 1/4 cup finely chopped onion
• 1 cup coarsely shredded carrots
• 3 tablespoons reduced-fat mayonnaise
• 1 tablespoon cider vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• Dash pepper

Preparation

Step 1

In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving. Yield: 4 servings.



Nutritional Analysis: One serving (3/4 cup) equals 71 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 249 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.