Zucchini Coleslaw

By laurenzembron

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

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

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.