Eat Without

Zucchini Coleslaw

Source: Kentucky Families on the Move: Food and Nutrition Calendar, 2005 University of Kentucky Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This colorful dish is a delicious alternative to the sweet coleslaw and a great way to eat your veggies.

Makes
6 servings

Ingredients

  • 2 cups zucchini (coarsely shredded)
  • 2 cups cabbage (shredded)
  • 1 medium carrot (shredded)
  • 2 green onions (scallions) (sliced)
  • 1/2 cup radishes (thinly sliced)
  • 1/3 cup low-fat mayonnaise
  • 1/3 cup mild salsa

Directions

  1. Wash hands with soap and water.
  2. Drain zucchini by pressing between layers of paper towels.
  3. Put zucchini in large bowl; add cabbage, carrots, onions, and radishes.
  4. In a small bowl, combine remaining ingredients.
  5. Pour over vegetables and toss well.
  6. Cover and chill at least one hour.

Notes

Learn more about: Zucchini Cabbage Carrots Onions Radishes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.