Zucchini Pepper Slaw

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Yield: 8 servings

Prep Time: 15 minutes

Cook Time:

Look for yellow zucchini or summer squash in season to change up the colour variety in this slaw. Be sure to toss the slaw just before serving for the best flavour and texture of the zucchini.

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 Calories from Fat 41

% Daily Value*

Total Fat 4.5g 7%

Saturated Fat 0.5g 3%

Cholesterol 5mg 2%

Sodium 125mg 5%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 3g

Protein 1g 2%

Vitamin A 4%

Vitamin C 20%

Calcium 2%

Iron 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