Cool Zucchini Slaw

From EatingWell: July/August 1998, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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

READER'S COMMENT:

"make this every summer using pineapple juice instead of apple. have also canned for use in winter stews. "

6 servings

Active Time: 15 minutes

Total Time: 45 minutes

Nutrition Profile

Ingredients

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

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.
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

Per serving: 31 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrates; 2 g protein; 2 g fiber; 542 mg sodium; 360 mg potassium.

Nutrition Bonus: Vitamin C (100% dv), Vitamin A (30% dv).

1 Carbohydrate Serving

Exchanges: 1 vegetable