Make Ahead

Zucchini Cole Slaw

July 27, 2011
0 Ratings
  • Serves four
Author Notes

One of the things I remember about the visits to my Grandparent's houses were their gardens. There was nothing I wanted to do more than hang around my Grandfather's heels while they tended their gardens. I loved finding frogs and putting them in my front overalls pocket (Yes, I was a total tomboy). I would disappear into the backyard while dinner was being prepared and stuff myself full of raspberries. Dinners were simple, a meat and some veggies from the garden. Maybe some cookies for dessert or a walk to get some ice cream. One of the things I always ate at my Grandmother Frederick's house was her cole slaw. It was just what you wanted cole slaw to be; crisp, creamy, and sweet. It was one of the first family recipes I made on my own for my family. Cole slaw is an easy recipe to play with too. So when I was inside trying to forget the fact that zucchini was over-running my garden I decided to yield and try something new with that old family favorite. You can see where this is going now can't you?


What You'll Need
  • Dressing
  • 2 tablespoons of miracle whip
  • 1 teaspoon of sugar
  • Pinch of salt
  • 1 teaspoon of apple cider vinegar
  • 1 tablespoon of yellow mustard
  • 2 tablespoons of milk
  • Zucchini Cole Slaw
  • 2 cups of zucchini; shredded
  • 1 carrot; shredded
  • 1 medium bulb of fennel; shredded
  • 2 tablespoons raisins
  • 1/4 cup of pineapple; diced (fresh is best but canned works fine)
  1. Dressing
  2. Put all of the ingredients together in a bowl. Whisk to combine. It will look a little curdled, but it will smooth out. You want it to have the consistency of thick cream. If it is too thick add a little more milk to thin it out.
  1. Zucchini Cole Slaw
  2. Combine all of the vegetables and fruit into a bowl. Add the dressing. Fold everything together.
  3. Place in refrigerator until ready to serve. It is good right away if you're in a pinch but it's better after an hour of sitting in the refrigerator.
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