Shredded Zucchini And Carrot Salad Food

ZUCCHINI SLAW

Zucchini Slaw image

In Hickory, North Carolina, Nadeen Shrewsberry wouldn't think of squandering squash. "A friend gave me the recipe for this best-of-the-season slaw," she offers. "If you like the light taste of zucchini in a simple salad, you're sure to ask for a second helping of this one."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 medium zucchini, coarsely shredded and squeezed dry
1/4 cup finely chopped onion
1 cup coarsely shredded carrots
3 tablespoons reduced-fat mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
Dash pepper

Steps:

In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 249mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZUCCHINI AND CARROT COLESLAW

Zucchini and Carrot Coleslaw image

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

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

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

SHREDDED ZUCCHINI AND CARROT SALAD

Shredded Zucchini and Carrot Salad image

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

Ingredients

2 medium zucchini
1 medium carrot
1/4 small onion
1/3 cup raisins
1/3 cup plain nonfat yogurt
1/4 cup unsalted dry roasted peanuts
2 teaspoons fresh dill, snipped or 1/2 teaspoon dried dill
1/8 teaspoon pepper
4 leaves lettuce

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

ZUCCHINI AND CARROT CURRY

Zucchini and Carrot Curry image

A great way to use up those surplus zucchini. You don't have to cut the vegetables into matchsticks, sliced is just as good. But for that added touch "matchsticks" make all the difference. Not ideal for those "mature" zucchini

Provided by Tryntje

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium onion
1/4 teaspoon cinnamon
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1 -2 teaspoon curry powder (depending on your taste)
3 -4 carrots, peeeled and sliced into matchsticks
8 zucchini, sliced into matchsticks
1/4 cup tomato puree
1/2 cup orange juice
1 tablespoon lemon juice
salt and pepper

Steps:

Heat oil, and saute onions, and carrots on a low heat.
Add spices, cook 2-3 minutes without a lid.
Add zucchini, carrots, tomato puree, orange juice, lemon juice, and salt and pepper.
Stir frequently until zucchini and carrots are tender.
Have lid on if the mix is too dry, Serve over rice.

Nutrition Facts : Calories 179.6, Fat 8.3, SaturatedFat 1.3, Sodium 69.3, Carbohydrate 24.7, Fiber 6.4, Sugar 16.6, Protein 6.1

More about "shredded zucchini and carrot salad food"

CARROTS AND ZUCCHINI SALAD - DELICIOUS MEETS HEALTHY

Web May 4, 2015 Shave carrots and zucchini into long thin strips, using vegetable peeler or mandoline. Add thinly sliced red onion to vegetables. …
From deliciousmeetshealthy.com
Ratings 3
Category Salad
Cuisine American
Total Time 15 mins

Shave carrots and zucchini into long thin strips, using vegetable peeler or mandoline. Add thinly sliced red onion to vegetables.
In a small bowl, combine olive oil, lemon juice, honey, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with walnuts and parsley.

Shredded Zucchini And Carrot Salad Food

ZUCCHINI SLAW

In Hickory, North Carolina, Nadeen Shrewsberry wouldn't think of squandering squash. "A friend gave me the recipe for this best-of-the-season slaw," she offers. "If you like the light taste of zucchini in a simple salad, you're sure to ask for a second helping of this one."

ZUCCHINI AND CARROT COLESLAW

A new twist on an old classic, using fresh vegetables from your garden.

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.

ZUCCHINI AND CARROT CURRY

A great way to use up those surplus zucchini. You don't have to cut the vegetables into matchsticks, sliced is just as good. But for that added touch "matchsticks" make all the difference. Not ideal for those "mature" zucchini

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