Zucchini Coleslaw
Advertisement
Ingredients
- 2 cups zucchini (coarsely shredded)
- 2 cups cabbage (shredded)
- 1 medium carrot (shredded)
- 2 green onions (scallions) (sliced)
- 1/2 cup radishes (thinly sliced)
- 1/3 cup low-fat mayonnaise
- 1/3 cup mild salsa
Instructions
- Wash hands with soap and water.
- Drain zucchini by pressing between layers of paper towels.
- Put zucchini in large bowl; add cabbage, carrots, onions, and radishes.
- In a small bowl, combine remaining ingredients.
- Pour over vegetables and toss well.
- Cover and chill at least one hour.
Nutrition
| Calories | 68 |
|---|---|
| Protein | 1 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 4 mg |
| Sodium | 179 mg |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Kentucky Families on the Move: Food and Nutrition Calendar, 2005 University of Kentucky Cooperative Extension Service