Ingredients
2 cups zucchini (coarsely shredded)
2 cups cabbage (shredded)
1 carrot (medium
shredded)
2 green onion (sliced)
1/2 cup radishes (thinly sliced)
1/3 cup mayonnaise
low-fat
1/3 cup mild salsa
Steps
Wash hands with soap and water.
Drain zucchini by pressing between layers of paper towels.
Put zucchini in large bowl; add cabbage, carrot, onions and radishes.
In a small bowl, combine remaining ingredients.
Pour over vegetables and toss well.
Cover and chill at least one hour.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 68 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 4 mg |
| Sodium | 179 mg |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 1 g |
| Vitamin D | 0 mcg |
| Calcium | 26 mg |
| Iron | 0 mg |
| Potassium | 232 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Zucchini Coleslaw. Recipe source: Kentucky Families on the Move: Food and Nutrition Calendar, 2005 University of Kentucky Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.