Zucchini Slaw

By Zopmama

Ingredients

• JULIENNE:
• 4 4 zucchini (8 cups)
• 2 2tsp. kosher salt
• ADD:
• 6 6 scallions, sliced on the bias
• 1 ⁄4 1/4cup chopped fresh parsley
• 2 2Tbsp. chopped fresh mint
• 2 2tsp. minced fresh oregano
• Minced zest of 1 lemon
• WHISK:
• 1 ⁄4 1/4cup olive oil
• 3 3Tbsp. fresh lemon juice
• Black pepper to taste
• Shaved pecorino

Details

Servings 4
Cooking time 45mins
Adapted from cuisinerecipes.com

Preparation

Step 1

JULIENNE:

4 4 zucchini (8 cups)
2 2tsp. kosher salt
ADD:

6 6 scallions, sliced on the bias
1⁄4 1/4cup chopped fresh parsley
2 2Tbsp. chopped fresh mint
2 2tsp. minced fresh oregano
Minced zest of 1 lemon
WHISK:

1⁄4 1/4cup olive oil
3 3Tbsp. fresh lemon juice
Black pepper to taste
Shaved pecorino

Julienne zucchini on a mandoline until you reach the seeds, then turn and repeat with remaining sides. Cut the strips crosswise (for easier eating). Toss zucchini with salt and let sit in a colander to drain excess liquid, 30 minutes; transfer to a salad spinner and spin until dry. Transfer zucchini to a large bowl.

Add scallions, parsley, mint, oregano, and zest.

Whisk together oil and lemon juice; season with pepper and pour over slaw. Toss slaw to combine and top with pecorino.

Nutrition Information
Per serving: 175 cal; 15g total fat (2g sat); 0mg chol; 506mg sodium; 11g carb; 3g fiber; 4g protein