Cool Zucchini Slaw
Yield
6 servingsPrep
8 minCook
0 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | pounds |
zucchini
grated, 3 medium |
|
1 | medium |
sweet vidalia onions
very thinly sliced |
|
1 ½ | teaspoons |
kosher salt
coarse |
|
1 | small |
sweet red bell peppers
diced |
|
¼ | cup |
apple cider vinegar
|
|
3 | tablespoons |
apple juice concentrate
frozen |
* |
2 | tablespoons |
basil
freshly chopped |
|
1 | x |
salt
to taste |
* |
1 | x |
black pepper
freshly ground to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
680.4 | g |
zucchini
grated, 3 medium |
|
1 | medium |
sweet vidalia onions
very thinly sliced |
|
7.5 | ml |
kosher salt
coarse |
|
1 | small |
sweet red bell peppers
diced |
|
59 | ml |
apple cider vinegar
|
|
45 | ml |
apple juice concentrate
frozen |
* |
3E+1 | ml |
basil
freshly chopped |
|
1 | x |
salt
to taste |
* |
1 | x |
black pepper
freshly ground to taste |
* |
Directions
Place zucchini and onion in a colander set over a bowl.
Add salt and toss to coat. Let drain at room temperature for 30 minutes.
Rinse vegetables and squeeze to remove as much moisture as possible.
Transfer vegetables to a medium bowl.
Add bell pepper, vinegar, apple juice concentrate and basil; toss well.
Season with salt and pepper.
Serve immediately.