Zucchini Coleslaw

Looking for a new way to use up the plethora of zucchini squash sitting in your fridge? Not a fan of the quintessential cabbage that traditional coleslaw recipes call for? This recipe for Zucchini Coleslaw will solve both quandaries.

Ridiculously simple, but surprisingly delicious, this unique coleslaw is a great side dish for a variety of summer fare. The carrots deliver the crunch desired in a coleslaw, and the zucchini offers both delicate texture and flavor.  Greek yogurt contributes a creaminess without all of the fat of mayonnaise, and just a touch of canola oil mayo adds the perfect tangy note.

Another appealing aspect of this coleslaw is the multitude of ways you can tailor the basic recipe to fit your specific tastes. You might try adding in a handful of dried cranberries, a scattering of toasted sunflower seeds or walnuts, a sprinkling of blue cheese crumbles, or some shredded apple. You could also play around with the type of vinegar for a different flavor. I might even try this coleslaw as a sandwich filling along with a few slices of avocado and peppered turkey breast.

For another fun coleslaw recipe, head on over to my friend Shannon’s site to check out her Pineapple Slaw. How good does that sound?!

Zucchini Coleslaw

serves 2, although this slaw is so tasty and healthy that I won’t judge you if you devour it all yourself

1 large organic zucchini squash, scrubbed and roughly grated on a box grater (should yield about 1 1/2 cups)
1 large organic carrot, scrubbed and roughly grated on a box grater (should yield about 3/4 cup)
1/4 cup 2% plain Greek yogurt
1 Tbsp canola oil mayonnaise
1 tsp white white vinegar
Kosher salt and freshly ground black pepper, to taste

Directions:

Roll the shredded zucchini in a few heavy-duty paper towels or a clean dish cloth and squeeze to remove excess water.
Combine the zucchini with the shredded carrot and remaining ingredients. Stir until well-mixed.