Cool Zucchini Slaw

July/August 1998, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (23 votes)

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

"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!! "
Cool Zucchini Slaw

Makes: 6 servings

Active Time:

Total Time:


  • 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


  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.


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).

Carbohydrate Servings: 1

Exchanges: 1 vegetable

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