Zucchini And Carrot Coleslaw Recipes

ZUCCHINI SLAW

Steps:

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

CLASSIC HOMEMADE COLESLAW

Steps:

• Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
• Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
• In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
• Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.

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 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.