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."4 ServingsPrep: 15 min. + chilling
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
Directions
•In a bowl, combine all ingredients; mix well. Cover and refrigerate
for at least 1 hour before serving. Yield: 4 servings.
Nutrition Facts: One serving (3/4 cup) equals 71 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 249 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
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
Directions
•In a bowl, combine all ingredients; mix well. Cover and refrigerate
for at least 1 hour before serving. Yield: 4 servings.
Nutrition Facts: One serving (3/4 cup) equals 71 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 249 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Edited to add: We had this tonight for supper and its really good.
Oh, that sounds really nice! I will copy that down for sure. :)
ReplyDeleteNow this sounds delicious. I am going to try this recipe!
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