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Zucchini Coleslaw

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For those who don't like cabbage, this zucchini coleslaw is the answer to your cook-out dreams!

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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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