Zucchini Cole Slaw Food

ZUCCHINI SLAW TWO WAYS

Steps:

• Combine the zucchini, yellow squash, carrots, scallions, bell pepper, if using, and parsley in a large bowl or, if you want to try both dressings, divvy the veggies between a couple of bowls.
• Whisk the mayonnaise, mustard, vinegar, salt, and pepper together in a small bowl. Use immediately or refrigerate in an airtight container for up to 1 week.
• Combine the vinegar, sugar, salt, pepper, and poppy seeds, if using, in a jar. Screw the lid on tightly and shake the jar until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to 1 week.
• Drizzle the veggies with either the creamy slaw dressing or the sweet and tart slaw dressing. Season with salt and pepper to taste and toss to coat. You can refrigerate the slaw for a little while, although it's best to serve it shortly after dressing it so it doesn't become soggy or weepy.

ZUCCHINI SLAW

Steps:

• Slice 2 medium zucchini into matchsticks. Whisk 1/2 cup mayonnaise, 3 tablespoons rice vinegar and 2 teaspoons each sugar and Sriracha in a large bowl. Add the zucchini, 1 cup shredded carrots, 1/2 thinly sliced red onion and 1/2 teaspoon kosher salt and toss.

GRILLED CABBAGE, ZUCCHINI AND RADICCHIO COLESLAW

Steps:

• Heat a grill or grill pan on high heat until hot.
• Brush the zucchini, cabbage and radicchio with some olive oil and sprinkle with the basil. Season with salt and pepper. Add the veggies to the grill and cook until tender and grill marks appear, 10 to 20 minutes depending on the vegetable. Chop the grilled veggies lengthwise into thin strips.
• In a small bowl, mix the olive oil, apple cider vinegar and agave. Season the vinaigrette with salt and pepper to taste. Toss the grilled veggies in the vinaigrette.

ZUCCHINI AND CARROT COLESLAW

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.

ZUCCHINI COLE SLAW

Steps:

• Toss the zucchini, carrot, celery, pepper, and cabbage in a large bowl.
• In small mixing bowl, whisk together the oil, lemon juice, mustard, salt and pepper to taste; pour over the veggies.

VEGETABLE SLAW

Steps:

• In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.

ZUCCHINI SLAW

Steps:

• Prepare all vegetable ingredients and mix together.
• Combine garlic, mayonnaise, vinegar, cayenne, and mustard and mix well.
• Add dressing to salad and mix well adding salt and pepper to taste. Top with cilantro -- refrigerate before serving!

ZUCCHINI SLAW

Steps:

• Heat the olive oil in a saucepan over medium-low heat, and cook the zucchini and onion until onion is very tender. Mix in the Italian salad dressing and parsley, and continue cooking until heated through. Serve warm.

ZUCCHINI COLESLAW

Steps:

• Shred zucchini, putting between layers of paper towel, pat dry.
• Combine zucchini, cabbage, carrot, onion, radishes in a large bowl, toss.
• Meanwhile prepare dressing, mix together mayonaise, salsa, cumin, mix well.
• Add enough dressing to coat vegetables, chill one hour.

ZUCCHINI SLAW

Steps:

• Mix dressing ingredients together.
• Mix slaw ingredients together.
• Pour over slaw tossing to coat.
• Chill for 1 hour.

CONFETTI COLESLAW WITH CILANTRO

Steps:

• In large bowl, add chopped slaw ingredients and stir till mixed evenly. Set aside.
• In small bowl, add 1st 5 ingredients for the dressing. Whisk together till smooth. Add poppy seeds and mix again.
• Pour on top slaw mixture and mix till all coated. Cover bowl with plastic wrap and chill in refrigerator at least 2 hours, prior to serving. Stir before serving.

ZUCCHINI SLAW

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
• In a medium bowl, toss zucchini with stalk, apple, vinegar, sunflower seeds, and basil. Season with salt and pepper; serve.