Zucchini Slaw

This colorful salad can be a nice change of pace from the traditional Coastal Cole Slaw type salad. You can use zucchini or yellow squash. It is perfect for the summer picnic, because there is no mayonnaise in it.

2 medium sized zucchini
2 carrots
2 celery ribs
1 green bell pepper
1 small head green or read cabbage
¼ cup fresh lemon juice
2 tsp Dijon mustard
⅔ cup extra virgin olive oil
sea salt to taste
freshly ground pepper to taste

sharp knife/cutting board
measuring cups/spoons
large bowl
small bowl with whisk

Julienne zucchini and carrots.

Dice celery and green pepper.

Shred cabbage.

In large bowl, mix the vegetables.

In a small bowl, combine the lemon juice and mustard. Whisk in the oil until fully incorporated. Add the salt and pepper to taste.

Pour the dressing over the vegetables and toss to mix. Taste to adjust the salt and pepper.

Let the salad sit for at least 30 minutes to allow the flavors to blend before serving.

4 servings

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Very high in vitamin CHigh in vitamin A High in iron High in calcium Great source of dietary fiber
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I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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