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Zucchini Slaw
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Prep. Time: 0:45
Serves: 12

6 med. zucchini - grated
2 tsp. salt
1 lrg. carrot - grated
1 med. red bell pepper - seeded, julienne
1 rib celery - minced
1 sm. onion - minced
2 Tbls. chopped fresh parsley
2 Tbls. chopped fresh dill weed
3/4 cup mayonnaise - low-fat okay
2 Tbls. Dijon mustard
2 Tbls. red wine vinegar
1 Tbls. olive oil
1 Tbls. honey
1 tsp. prepared horseradish
1/4 tsp. black pepper

Ingredients at Firehouse Pantry

-Combine zucchini and salt; toss well.
-Place in colander and let stand for 30 minutes.
-Rinse under cold water, drain, and squeeze out excess moisture.
-Place zucchini in bowl and add carrot, red pepper, onion and celery; toss well.
-Sprinkle with parsley and dill.
-Combine mayonnaise, mustard, vinegar, oil, honey, horseradish and pepper; stir into zucchini mixture.
-Taste and adjust seasoning if necessary.

(2) Visitor Comments:

  • I made this yesterday and shared it with a neighbor and we both loved it. Will be making it again and again.

  • This is a yummy change of pace from traditional cabbage slaw. We really liked it & I will make it again, for sure.

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