Minted zucchini slaw
0
- Prep Time10 min
- Total Time10 min
- Makes4 cups (1 L), for 8 servings
Roberto Caruso
Ingredients
2 medium carrots
3 green onions
1 tbsp dry white wine, or apple cider vinegar
1/2 tsp salt
1/4 tsp granulated sugar
2 tbsp olive oil
1/4 cup coarsely chopped fresh mint leaves
Instructions
Slice ends off zucchini. Using the large holes on a box grater, grate zucchini. Squeeze out juice. Place zucchini in a large bowl. Grate carrots into bowl. Thinly slice green onions diagonally and stir into bowl with vegetables.
In a small bowl, stir wine with salt and sugar. Whisk in oil, then stir in mint. Pour over vegetables. Using your hands or a large spoon, mix together until veggies are well coated. It¿s best to serve right away, but if you must, cover and refrigerate. After about 2 hours it will start to water out and mint may darken. Great with lamb burgers or as a side salad for grilled chicken.
Nutrition (per serving)
Calories 52, Protein 1.2g, Carbohydrates 4.9g, Fat 3.5g, Fibre 1.9g, Sodium 154mg.
To capture its fresh taste, eat zucchini minutes after slicing. Using a grater cuts down on prep time while the addition of mint kicks up the flavour. We like it as a last-minute side dish.
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