This easy coleslaw recipe is made with zucchini and carrots. It’s a great way to use up too many zucchini. Zucchini carrot slaw should be your go to summer side dish recipe!
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Way too many zucchini!
For years I have been struggling to grow zucchini and squash in my garden with almost no luck at all. Every year the dreaded squash bugs have destroyed my plants before I can actually get any zucchini from them. This year, I tried using 2 different organic approved pesticides in my garden out of sheer desperation and it seems like it may be working!
Like this zucchini carrot slaw recipe? Try these zucchini recipes, too:
- Zucchini and Parmesan Crescents Recipe
- Zucchini Oven Chips with Parmesan Cheese
- Easy Spiced Zucchini Bread Recipe
I have managed to pick about 6 yellow squash so far this season and have tons of baby ones, flowers and giant healthy plants! YAY for gardening success! I also picked up a few green zucchini at the farmer’s market since they were cheap (clearly I am not the only one with an abundant harvest this year!). If you grow your own, you can freeze zucchini, however you need to use fresh in this zucchini carrot slaw recipe.
Easy Zucchini Carrot Slaw Recipe
A few months ago I made my husband a light and zesty coleslaw recipe that he really enjoyed. Since I do not have cabbage this week but have TONS of zucchini I decided to make an easy zucchini slaw to go with our meal this weekend. I used both yellow crook neck squash AND zucchini in this coleslaw recipe, as well as both purple and orange carrots that I got from my CSA.
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How long can you store coleslaw?
I love the vibrant colors in this zucchini carrot slaw and the fact that it is not a cream based coleslaw makes it much healthier for you. This easy zucchini recipe took less than 15 minutes to make and had a light, fresh flavor. Only make up what you will actually use for that meal because it gets too watery if you let it sit. It will stay good for several days, however, you may need to drain it and add a bit more dressing.
If you buy carrots with the greens still on top, check out my carrot top pesto recipe. It is a great way to eliminate food waste! I recommend using a hand held grater for this coleslaw recipe. Zucchini and carrots are both easy to grate.
Zucchini Carrot Slaw
- 2 small green zucchini
- 1 small yellow crook neck squash
- 2 medium carrots
- 3 TBSP rice wine vinegar
- 3 TBSP olive oil
- 1 TBSP honey
- salt and pepper to taste
- Shred the zucchini, squash, and carrots into a large bowl.
- In a small bowl, combine vinegar, olive oil, honey, salt and pepper. Whisk until combined
- Pour oil/vinegar mixture over the shredded vegetables and toss to combine.
- Serve immediately.
Amount Per Serving: Calories: 93Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 61mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 1g
Nutrition information not always accurate
Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.