Zucchini Coleslaw Food

ZUCCHINI COLESLAW

Steps:

• Drain zucchini by pressing between layers of paper towels. Place in a large bowl and combine with cabbage, carrot, onions and radishes. In a small bowl, combine remaining ingredients. Pour over vegetables and toss well. Cover and chill at least 1 hour.

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 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 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:

• 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.

ZUCCHINI SLAW

Steps:

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

LEMONY ZUCCHINI SLAW

Steps:

• Top and tail the zucchini. Julienne with a large knife, mandoline, food processor or spiralizer.
• Transfer zucchini to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.
• Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts to serve.

CRISP ZUCCHINI AND APPLE SLAW

Steps:

• Mix mayo and dressing in large bowl.
• Add remaining ingredients; toss to coat.

CRISPY ZUCCHINI SLAW

Steps:

• Using the largest holes on a box grater, grate the zucchini and carrots, and transfer to a large bowl. Cut the yellow pepper and radishes into 1-inch matchsticks, and add to bowl. Slice the celery as thinly as possible on the bias, and add to the bowl; add the corn.
• In a bowl, whisk together the mayonnaise, vinegar, celery seeds, sugar, salt, and pepper. Pour over salad; toss to combine. Garnish with zucchini blossoms, if desired, and serve.

APPLE ZUCCHINI SLAW

Steps:

• Mix yogurt and orange peel in small bowl.
• Mix remaining ingredients in large bowl. Pour yogurt mixture over zucchini mixture; stir gently to coat.

ZUCCHINI SLAW

Steps:

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

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.