ZUCCHINI AND CARROT COLESLAW
A new twist on an old classic, using fresh vegetables from your garden.
Provided by Chef W. J. Anderson
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 1h45m
Yield 8
Number Of Ingredients 5
Steps:
- Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.
Nutrition Facts : Calories 30.9 calories, Carbohydrate 4 g, Cholesterol 2.1 mg, Fat 1.6 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 77.7 mg, Sugar 2.5 g
SOBA SALAD WITH CARROT AND ZUCCHINI
Steps:
- Whisk together lime juice, soy sauce, ginger, sugar, and oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.
SHREDDED ZUCCHINI AND CARROT SALAD
Your food processor can make easy work of this pretty shredded salad. If you shred the vegetable by hand, add about 10 more minutes to the prep time. Taken from the "Quick, Healthy and Delicious Cooking" cookbook by BH&G.
Provided by jonesies
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using a food processor, coarsely shred zucchini, carrot and onion. Drain any excess liquid.
- Combine shredded vegetables, raisins, yogurt, peanuts, dill and pepper.
- Mix well.
- Serve on lettuce leaves.
Nutrition Facts : Calories 123.1, Fat 4.7, SaturatedFat 0.7, Cholesterol 0.4, Sodium 39.9, Carbohydrate 18.7, Fiber 2.9, Sugar 11.3, Protein 4.5
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