Prep Time 15 minutes
Total Time 15 minutes
Yield 8 servings

Ingredients

  • 1/4 cup Light Mayonnaise
  • 2 tbsp Plain 0% Greek Yogurt
  • 1 tbsp Cider Vinegar
  • 1 tbsp oil canola
  • 2 tsp Packed Brown Sugar
  • 1 tsp Dry or Ground Mustard
  • 1/4 tsp Salt and Fresh Ground Pepper each
  • 2 Zucchini about 400g total weight
  • 1 Orange Pepper
  • 3 tbsp Fresh Parsley chopped

Instructions

  • In a large bowl, whisk together mayonnaise, yogurt, sugar, vinegar, oil, mustard, salt and pepper.
  • Using a grater or vegetable slicer, grate zucchini and add to bowl. Thinly slice pepper and add to bowl with parsley. Toss well to combine.
Nutrition Facts
Zucchini Pepper Slaw
Amount per Serving
Calories
60
% Daily Value*
Fat
 
4.5
g
7
%
Saturated Fat
 
0.5
g
3
%
Cholesterol
 
5
mg
2
%
Sodium
 
125
mg
5
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Vitamin A
 
200
IU
4
%
Vitamin C
 
16.5
mg
20
%
Calcium
 
20
mg
2
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

If you’re packing this for a picnic, simply pack the slaw ingredients and dressing ingredients separately then toss when you are ready to serve. If the slaw sits for awhile, be sure to toss it again to coat the ingredients evenly.
Recipe developed by Emily Richards

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