Zucchini-Carrot Slaw

misschels

Zucchini-Carrot Slaw
Serves
6

I love, love, love coleslaw. I love it with just about anything, with my barbeque, alone, in a pulled pork sandwich, and especially with my grilled shrimp or fish tacos. One evening I had a craving for grilled shrimp tacos so I whipped some up. I knew I had to have a slaw to go with it and I was looking for a change to my ordinary cabbage slaw. So, I created a "cabbage-less" slaw using shredded zucchini and carrots. The flavors are absolutely amazing, zesty lime, a hint of sweetness from the sugar, and a tangy bite from the Greek yogurt. Not to mention, this slaw is light and healthy! MANGIA!!!

Ingredients

  • 1.5 cup zucchini squash, roughly grated on a box grater
  • 1.5 cup carrot, roughly grated on a box grater
  • 6 ounce container non-fat Greek yogurt (I use Fage)
  • 2 tablespoon light mayo
  • 1 tablespoon granulated sugar
  • 1 lime, juiced
  • 1 bunch fresh cilantro, roughly chopped
  • salt and pepper, to taste

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Directions

  • Step 1

    Place all ingredients in a large mixing bowl and combine using a spatula until fully incorporated.

  • Step 2

    Place the slaw in the refrigerator and allow to chill for at least one hour.

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