Zucchini Coleslaw
For those who don't like cabbage, this zucchini coleslaw is the answer to your cook-out dreams!
Rate this recipe
4.1/5
(7 Votes)
Ingredients
- 2 large organic zucchini squash, scrubbed and roughly grated on a box grater (should yield about 3 cups)
- 2 large organic carrots, scrubbed and roughly grated on a box grater (should yield about 1 1/2 cup)
- 1/2 cup 2% plain Greek yogurt
- 2 Tbsp canola or olive oil mayonnaise
- 2 tsp white white vinegar
- Kosher salt and freshly ground black pepper, to taste
Details
Servings 4
Preparation time 10mins
Cooking time 15mins
Preparation
Step 1
Roll the shredded zucchini in a few heavy-duty paper towels or a clean dish cloth and squeeze to remove excess water.
Combine the zucchini with the shredded carrot and remaining ingredients. Stir until well-mixed.
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