Tuesday, August 19, 2014
Another zucchini recipe, can you tell I love using this versatile vegetable?
This is a nice change from cabbage Coleslaw. It's easy and once you make it I bet you will add it to your tried and true recipe collection.
1 large zucchini , washed and roughly grated on a box grater (should yield about 1 1/2 cups)
1 large carrot, washed and roughly grated on a box grater (should yield about 3/4 cup)
1/4 cup 2% plain Greek yogurt *
1 Tbsp canola oil mayonnaise (didn't add)
1 tsp white white vinegar ( added 1/2 teaspoon)
Kosher salt and freshly ground black pepper, to taste (didn't add)
Squeeze the shredded zucchini to remove excess water.
Combine the zucchini with the shredded carrot and remaining ingredients. Stir until well-mixed.
* I like a little sweetness to my coleslaw. Added pineapple Chobani Greek yogurt. Recipe calls for 1/4 cup- I added to taste and did not add any mayo.