Zucchini Coleslaw
This colorful dish is a delicious alternative to the sweet coleslaw and a great way to eat your veggies.
- Yield
- 6 servings
- Serving size
- 1/6 of recipe
- Rating
- 3.27 of 5 (103 ratings)
Food groups
- Vegetables: 1 cups
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
- Wash hands with soap and water.
- Drain zucchini by pressing between layers of paper towels.
- Put zucchini in large bowl; add cabbage, carrots, onions, and radishes.
- In a small bowl, combine remaining ingredients.
- Pour over vegetables and toss well.
- Cover and chill at least one hour.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 56.22 |
| Total Fat | 3.27 g |
| Saturated Fat | 0.52 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 2.2 mg |
| Carbohydrates | 6.34 g |
| Dietary Fiber | 1.84 g |
| Total Sugars | 3.46 g |
| Added Sugars included | 0 g |
| Protein | 1.24 g |
| Calcium | 30 mg |
| Potassium | 244 mg |
| Sodium | 192.09 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 15 mg |
| Phosphorus | 34 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 96 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 22 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 45 mcg |
| Folate | 32 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 0 mg |
| Choline | 11 mg |
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Source
Recipe by: Kentucky Families on the Move: Food and Nutrition Calendar, 2005 — University of Kentucky Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/zucchini-coleslaw. Federal works are public domain in the United States.