Zucchini and Carrot Coleslaw

A new twist on an old classic, using fresh vegetables from your garden.

Step: 1

Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.

Per Serving: 31 calories; protein 0.6g; carbohydrates 4g; fat 1.6g; cholesterol 2.1mg; sodium 77.7mg.

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