Zucchini and Carrot Coleslaw recipe

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Ingredients

2 cups shredded zucchini
1 cup shredded carrot
¼ cup low-fat creamy salad dressing (such as Miracle Whip Light®)
1 teaspoon white sugar
salt and ground black pepper to taste

Nutrition Info

30.9 calories
carbohydrate: 4 g
cholesterol: 2.1 mg
fat: 1.6 g
fiber: 0.7 g
protein: 0.6 g
saturatedFat: 0.2 g
servingSize: -
sodium: 77.7 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl, stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.

Recipe Yield

8 servings

Recipe Note

A new twist on an old classic, using fresh vegetables from your garden.

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