Zucchini Cole Slaw

Got zucchini? It's July, I thought you might:@) May I suggest this super simple Zucchini Coleslaw which I ~thoroughly~ enjoyed for lunch! It only calls for five ingredients (I didn't have the sunflower seeds), and I have a couple other suggestions below. This would be great with any grilled meat. Crisp, cold, colorful, fresh and... fairly healthy, don't hesitate to add this one to your list folks if you have an extra zucchini to use up.

Thoughts:

1. I chose to use my spiralizer and the thick zoodle blade instead of shredding the zucchini. Just give it a rough chop once spiralized. If you have a spiralizer, this is a great way to get some extra use out of it!
2. I put the zucchini in a clean dish towel and rung it out well to remove as much water as possible.
3. If your crowd likes raw onion, I do think a little would be a nice addition.
4. I used the recommended ranch dressing, but this would be wonderful with blue cheese dressing too.
5. Don't get hung up on the recipe folks, just use the zuke you have, add some carrot and cabbage and add as much dressing as you'd like.
6. The recipe doesn't call for S&P but I did add some to my plate, and added extra pepper...
7. Living a low carb lifestyle? There is a recipe for a low carb ranch dressing HERE.

The zucchini in my planter treated me to several beautiful zukes this year, 

so I do have a couple more recipes coming up, stay tuned...

My zucchini Pinterest board can be found HERE.

Zucchini Cole Slaw-from Hidden Valley Ranch
4 C shredded zucchini
1 C shredded carrot
1/2 C finely shredded red cabbage
1/2 C ranch dressing-you can click to see what flavor HVR recommends
sunflower seeds, optional

1. Roll shredded zucchini in paper towels to remove excess water. (I wrung mine out in a kitchen towel.)
2. Mix everything well. 
3. Can marinate in refrigerator for up to 3 hours. I think it's best mixed and served.
4. Sprinkle with sunflowers seeds when served.

Eat well and have a happy day:@)

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