Zucchini and Carrot Coleslaw
Recipe by Chef W J. Anderson from allrecipes.com
Dinner,Lunch,Side Dish 2 Hr. 45 Mins.
Ingredients
8
8 servings
- •2 cups shredded zucchini
- •1 cup shredded carrot
- •0.25 cup low-fat creamy salad dressing (such as Miracle Whip Light®)
- •1 teaspoon white sugar
- •salt and ground black pepper to taste
Instructions
- Place zucchini in a colander and let drain thoroughly, about 30 minutes.
- Transfer drained zucchini to a large bowl and toss with carrot. Stir in creamy salad dressing and sugar. Cover and chill until flavors have blended, about 1 hour. Stir again and season with salt and black pepper.
Nutritional Facts
Per 8 servings
- Calories: 31
- Carbohydrate: 4g
- Fat: 2g
- Fiber: 1g
- Protein: 1g
- Sugar: 3g
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