Coleslaw That Lasts Recipe For Zucchini

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 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 SLAW

Steps:

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

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.

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.

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.

ZUCCHINI SLAW

Steps:

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

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.

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.

SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW

Steps:

• Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
• Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
• Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
• Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
• Serve with slaw.