When camping or at home, this recipe is fantastic. With my Boy Scout group, we used to construct this. Adjust as necessary because the recipe is for one serving.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
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
Instructions
- Place zucchini in a colander and let drain thoroughly, about 30 minutes.
- Transfer drained zucchini to a large bowl and toss with carrot. Stir in creamy salad dressing and sugar. Cover and chill until flavors have blended, about 1 hour. Stir again and season with salt and black pepper.
Nutrition Facts
| Calories | 31 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 0 g |
| Sodium | 78 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I thought it was good. I used Crafts Creamy Poppy Seed Dressing and left out the . My picture is too big to load. Don’t know how to make it smaller.
Lighter and more refreshing than traditional cabbage slaw, and if you are a single person, it is a lot easier to eat through one zucchini than one cabbage. I used one large zucchini, one medium carrot, 1/4 cup red onion, 1/4 tsp ginger, 1/2 tsp sugar, 1/2 tsp lime juice, 1/2 tablespoon rice vinegar, and 3 tablespoons of vegan mayonnaise. It is runny, but it isn’t soggy. It turned out flavorful and crunchy.
Tasty but I had a lot of liquid in the bottom although I pat dried my veggies in paper towel.
This is not as good as coleslaw with cabbage, but sometimes I have a zucchini and I don’t have a cabbage, so it’s a good recipe to have on hand. Next time, I will definitely take the advice of other reviewers and add onion and vinegar. This is kind of bland as written. An apple would probably be good, too.
This is not as good as coleslaw with cabbage, but sometimes I have a zucchini and I don’t have a cabbage, so it’s a good recipe to have on hand. Next time, I will definitely take the advice of other reviewers and add onion and vinegar. This is kind of bland as written. An apple would probably be good, too.
Didnt like it at all – there was a weird after taste – hubby didn’t like either
Excellent! I like a little more tartness so added a teaspoon of vinegar.
Great substitute for cole slaw. Didn’t read directions first for draining zucchini, that’s a must! I shredded carrots and zucchini together in my cuisanart, added other ingredients. Put in a colander to drain in fridge for a couple hours. I didn’t have Miracle Whip so I used Ranch Dressing. Added Craisons, next time will add pineapple.
Very good for a change.
We are always looking for zucchini recipes thanks to our garden. This one fit right in and we enjoyed it! Used the suggestions from other reviewers to add more spices.
Yum! This salad is so refreshing. I took the advice of others and added chopped broccoli and onion. I also added 1 tsp. red wine vinegar and 1 tsp. ground mustard to the dressing.
Very fresh and simple coleslaw-type side dish. I had it with pork .
I added some broccoli and dried cranberries, a little vinegar and it was AMAZING! Really liked the zucchini. I have been looking for some new recipes using zucchini and I found a winner.
Yummy but it does need a little more seasoning.
Quick and easy slaw, let it sit for a while to blend the carrot and zucchini flavour, I used a tahini dressing with chilli/tahini/honey/lime/garlic/ginger. Turned out terrific with grilled fish.
Awesome recipe! Thank you for sharing.
I made this slaw this morning, at first taste was bland. VERY important to let the flavors blend for at least an hour. I substituted stevia and left out the sugar. Lightly salt the shredded zucchini and squeeze the liquid out after the 30 minutes. I used a Miracle Whip(not light) type dressing, also added 1/4 tsp. celery seed, some minced onion and about a tsp. of white vinegar. Wow, this is good!
Pretty basic coleslaw, nice and refreshing on a 87 degree evening. Went great with our grilled pork chops. We really liked having coleslaw made out of zucchini instead of the typical cabbage. We used coarse sea salt and fresh ground pepper for added flavoring.