Zucchini Slaw Recipe
In Hickory, North Carolina, Nadeen Shrewsberry wouldn't think of squandering squash. "A friend gave me the recipe for this best-of-the-season slaw," she offers. "If you like the light taste of zucchini in a simple salad, you're sure to ask for a second helping of this one."
This recipe is:
Healthy
Quick
Diabetic Friendly
Prep: 15 min. + chilling
Yield: 4 Servings
Ingredients
2 medium zucchini, coarsely shredded and squeezed dry
1/4 cup finely chopped onion
1 cup coarsely shredded carrots
3 tablespoons reduced-fat mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
Dash pepper
Directions
In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving. Yield: 4 servings.
Nutritional Analysis: One serving (3/4 cup) equals 71 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 249 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Originally published as Zucchini Slaw in Light & Tasty August/September 2001, p5
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