Cool Zucchini Slaw
Submitted by happyzhangbo
Light, crisp zucchini slaw with sweet Vidalia onion, red bell pepper, basil, and a tangy apple cider vinegar dressing. No mayo, no cooking, ready in under 45 minutes.
YIELD
6 servingsPREP
8 minCOOK
0 minREADY
45 minForget everything you think you know about coleslaw.
This one skips the cabbage entirely and builds on grated zucchini instead, salted and drained until it’s tender-crisp with zero wateriness.
Thin-sliced Vidalia onion and diced red bell pepper bring color and crunch, while fresh basil and a bright dressing of apple cider vinegar and apple juice concentrate tie it all together with a sweet-tart snap.
No mayo. No heavy cream. Just clean, cool, garden-fresh flavor that pairs with grilled anything.
Kitchen Tips
- Salt and drain the zucchini for the full 30 minutes. This step pulls out moisture so your slaw stays crisp, not soupy.
- Squeeze hard after rinsing. Get as much water out as you can with your hands or press it in a clean towel.
- Serve immediately for the best crunch, or chill for an hour if you prefer softer, more marinated flavors.
Ingredients
Directions
Place zucchini and onion in a colander set over a bowl.
Add salt and toss to coat. Let drain at room temperature for 30 minutes.
Rinse vegetables and squeeze to remove as much moisture as possible.
Transfer vegetables to a medium bowl.
Add bell pepper, vinegar, apple juice concentrate and basil; toss well.
Season with salt and pepper.
Serve immediately.
Comments
