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.
