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Zlaw (Zucchini Slaw)

If you're growing zucchini in your home garden and need another vegan recipe to put it to use, making zucchini slaw is a nice change from the usual cabbage variety. This tasty recipe is adapted from Linda Watson's book Wildly Affordable Organic.

If you're growing zucchini in your home garden and need another vegan recipe to put it to use, making zucchini slaw is a nice change from the usual cabbage variety. This tasty recipe is adapted from Linda Watson's book Wildly Affordable Organic (Lifelong Books, May 2011).
If you're growing zucchini in your home garden and need another vegan recipe to put it to use, making zucchini slaw is a nice change from the usual cabbage variety. This tasty recipe is adapted from Linda Watson's book Wildly Affordable Organic (Lifelong Books, May 2011).

Zlaw (Zucchini Slaw)

Serves 4

Watson suggests eating this slaw the same day it is made, before it gets watery.

Ingredients:

  • 2 tablespoons vegan mayonnaise

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon mustard

  • 2 cups coarsely grated zucchini

  • 1 cup coarsely grated red cabbage

  • Salt and freshly ground black pepper to taste

  • Basil ribbons (optional)


Directions:

  1. Blend mayonnaise, vinegar, and mustard in a medium bowl.

  2. Add grated vegetables and stir to combine.

  3. Taste and adjust seasonings. Top with basil ribbons, if using.

  4. Serve immediately or cover and refrigerate for a few hours.


More tasty vegan side dish recipes!
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