Vinegar Coleslaw Dressing Recipe Recipe For Zucchini

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ZUCCHINI SLAW TWO WAYS



Zucchini Slaw Two Ways image

This zucchini slaw--made with thinly sliced zucchini, summer squash, bell pepper, and scallions--can turn out two ways: one with mayo, another with vinaigrette. You'll never give zucchini away again.

Provided by Sara Foster with Carolynn Carreno

Categories     Sides

Time 25m

Number Of Ingredients 18

2 medium zucchini (unpeeled, cut into 2-inch (5-cm) strips)
2 yellow summer squash (unpeeled, cut into 2-inch (5-cm) strips)
2 carrots (cut into 2-inch (5-cm) strips)
4 scallions ((white and green parts), cut into 2-inch (5-cm) strips)
1 bell pepper ((color of your choice), stemmed, seeded, and cut into 2-inch (5-cm) strips (optional))
1/4 cup chopped flat-leaf parsley leaves
Creamy Slaw Dressing or Sweet and Tart Dressing
Sea salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
1/2 cup granulated sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Large pinch poppy seeds

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.

Nutrition Facts : ServingSize 1 portion, Calories 258 kcal, Carbohydrate 13 g, Protein 4 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 882 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 18 g

ZUCCHINI AND CARROT COLESLAW



Zucchini and Carrot Coleslaw image

A new twist on an old classic, using fresh vegetables from your garden.

Provided by Chef W. J. Anderson

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h45m

Yield 8

Number Of Ingredients 5

2 cups shredded zucchini
1 cup shredded carrot
¼ cup low-fat creamy salad dressing (such as Miracle Whip Light®)
1 teaspoon white sugar
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 30.9 calories, Carbohydrate 4 g, Cholesterol 2.1 mg, Fat 1.6 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 77.7 mg, Sugar 2.5 g

ZUCCHINI SLAW



Zucchini Slaw image

used the overabundance zucchinis to make this healthy slaw. I used a mandolin to create long julienned strips of zucchini, carrots and red bell peppers.. This is a healthy raw foods!

Provided by Rita1652

Categories     Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb zucchini, seed and shredded into long strips
1 carrot, peeled and julienned
1/2 red bell pepper, julienned
1/2 red onion, sliced thin
1 garlic clove, minced
1/2 teaspoon ginger
1/4 teaspoon celery seed
1/4 teaspoon coriander powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup vinegar
2 teaspoons olive oil
1/4 teaspoon hot sesame oil
1/2 teaspoon honey, for vegan use a couple drops of stevia (optional)

Steps:

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

THE BEST VINEGAR COLESLAW



The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

  • Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
  • Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

DOLE CLASSIC COLESLAW DRESSING RECIPE - (3.8/5)



Dole Classic Coleslaw Dressing Recipe - (3.8/5) image

Provided by prairiemama

Number Of Ingredients 4

1/2 cup fat free or reduced fat mayonnaise
2 tablespoons milk
1 tablespoon white vinegar
1/2 teaspoon sugar

Steps:

  • Blend all ingredients well. Pour over 1 (16-ounce) package coleslaw mix, toss and enjoy.

ZUCCHINI SLAW



Zucchini Slaw image

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."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 249mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

VINEGAR COLE SLAW



Vinegar Cole Slaw image

Make and share this Vinegar Cole Slaw recipe from Food.com.

Provided by Mama Lind

Categories     Vegetable

Time 25m

Yield 6 cups cole slaw, 12 serving(s)

Number Of Ingredients 11

4 -5 cups cabbage, thinly shredded
2 teaspoons salt (more to taste)
1 cup carrot, grated
1 large sweet onion, sliced into super thin half-rings
1 cup vegetable oil
1 cup vinegar
1 cup white sugar
2 garlic cloves, passed through garlic press
1 -2 tablespoon spicy mustard
crushed red pepper flakes
black pepper

Steps:

  • Mix cabbage and salt together and place in a colander weighted on top with a heavy plate - refrigerate 1-4 hours to remove excess water.
  • In a small sauce pan combine oil, vinegar, garlic, sugar, mustard, and peppers - heat over medium-low heat until sugar is dissolved - allow to cool.
  • Mix cabbage, carrots, onion, and dressing together in a large bowl - refrigerate 2 hours or overnight.

Nutrition Facts : Calories 244.8, Fat 18.3, SaturatedFat 2.4, Sodium 413, Carbohydrate 20.4, Fiber 1, Sugar 18.5, Protein 0.6

ZUCCHINI SLAW



Zucchini Slaw image

Pair this light, crisp zucchini slaw with grilled fish or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 medium zucchini
Coarse salt and freshly ground pepper
1 celery stalk, thinly sliced
1 Gala apple, cored and cut into matchsticks
1 tablespoon red-wine vinegar
1/4 cup toasted sunflower seeds
1/4 cup fresh basil leaves, sliced if large

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.

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