Zucchini coleslaw
Votes: 2
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
When zucchini is in season, you can make a coleslaw salad by substituting fresh zucchini for the kale. Combine raw zucchini with grated carrots and red onions in a tangy mayonnaise dressing and serve as an appetizer or side dish with meats, burgers, and sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium zucchini
- 0.5 cup mayonnaise
- 3 tbsp. l. rice vinegar
We recommend
Recipes with similar ingredients: zucchini, zucchini, carrot, Sriracha sauce, rice vinegar
Cooking the dish according to the recipe:
- Cut 2 medium zucchinis into strips. In a large bowl, combine 0.5 cups mayonnaise, 3 tablespoons rice vinegar, and 2 teaspoons each of sugar and Sriracha sauce.
- Add the zucchini, 1 cup of grated carrot, half of the thinly sliced red onion and 1/2 teaspoon of coarse salt and toss to combine.
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