Zucchini and Carrot Coleslaw

Ingredients and Weight:

• 2 medium zucchinis (1 pound)
• 2 large carrots (1 pound)
• 1/2 cup thinly sliced red onion (1/2)
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro

Dressing:

• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

0 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Spiralize the zucchini into thin strips using a spiralizer or a sharp knife.
2. Peel and grate the carrots.
3. Combine the zucchini, carrots, red onion, parsley, and cilantro in a large bowl.
4. In a separate bowl, whisk together the dressing ingredients until smooth.
5. Pour the dressing over the vegetables and toss to coat.
6. Cover and refrigerate for at least 30 minutes before serving.

Nutritional Information:

(Per serving, based on 8 servings)

• Calories: 100
• Carbohydrates: 15g
• Fat: 5g
• Protein: 2g

Dish Characteristics:

• Refreshing and tangy
• Light and vibrant
• Great for warm-weather meals or as a side dish

User Comments:

• "This coleslaw was so delicious and refreshing! I love the combination of zucchini and carrots."
• "The dressing was perfect and gave the slaw a nice sweet and tangy flavor."
• "I made this coleslaw for a picnic and it was a huge hit with everyone."
• "This is a great way to use up extra zucchini."
• "I highly recommend this recipe, it's so easy to make and so delicious!"

Special Precautions and Tips:

• To make ahead, prepare the slaw as directed and refrigerate for up to 2 days.
• For a more crunchy slaw, do not soak the vegetables in the dressing for longer than 30 minutes.
• If you don't have a spiralizer, you can use a sharp knife to slice the zucchini into thin strips.