Cool Zucchini Slaw

2 Reviews
From: EatingWell Magazine July/August 1998

Summertime—and zucchini is taking over your garden. Turn the bounty into a crisp, colorful salad.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 1/2 pounds zucchini, (3 medium), grated
  • 1 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced
  • 1 1/2 teaspoons coarse kosher salt
  • 1 small red bell pepper, diced
  • 1/4 cup cider vinegar
  • 3 tablespoons frozen apple juice concentrate
  • 2 tablespoons chopped fresh basil
  • Salt & freshly ground pepper, to taste

Preparation

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  1. Place zucchini and onion in a colander set over a bowl. Add salt and toss to coat. Let drain at room temperature for 30 minutes. Rinse vegetables and squeeze to remove as much moisture as possible.
  2. Transfer vegetables to a medium bowl. Add bell pepper, vinegar, apple juice concentrate and basil; toss well. Season with salt and pepper. Serve immediately.

Nutrition information

  • Per serving: 33 calories; 0 g fat(0 g sat); 2 g fiber; 6 g carbohydrates; 2 g protein; 37 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 660 IU vitamin A; 38 mg vitamin C; 26 mg calcium; 1 mg iron; 339 mg sodium; 358 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable

Reviews 2

May 18, 2010
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By: kae5303
Very good~as is!!! Well, almost!! Our lame local grocery store did not have fresh basil so I used dried. Still VERY yummy!! I cannot wait to bring it to the summer cook-outs!!
September 04, 2009
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By: faminar
make this every summer using pineapple juice instead of apple. have also canned for use in winter stews.