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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving. Yield: 4 servings.
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