Zucchini & Carrot Slaw

Want to sneak some more veggies into your lunch? This recipe will get the job done and it tastes great.

This zucchini & carrot slaw makes a delicious side dish, the base for a salad, or even a condiment! 

It will keep for 5-6 days in the fridge in an airtight covered container.

Add your favourite protein – diced chicken, rinsed & drained canned beans, or even chopped hardboiled eggs – just before serving. Yum! 

Let’s talk about ZUCCHINI! 

Depending on where in the world you live, you might know zucchinis as “courgettes.”

And even though we usually think of them as a veggie, they’re actually fruits that can grow up to 1 yard/1 meter long! 

Bigger is not always better — smaller zucchinis are tastier and have a better texture for eating.

They can be baked into casseroles or bread, eaten raw, shredded, spiralized into “zoodles,” added to stir-fries, and steamed.

Which makes them a great choice to boost your fruit & veggie intake.

They are loaded with vitamin A (especially when cooked), as well as compounds called carotenoids that are good for your eyes, skin, and heart… and they may even have cancer-fighting powers.

(makes 4 servings)

• ¼ head of cabbage, shredded
  
• 2 carrots, shredded
  
• 1 large zucchini, shredded
  
• 3 Tbsp lemon juice (2 lemons)
  
• 3 Tbsp olive oil
  
• 1 tsp coconut sugar
  
• ¼ tsp salt
  
• Freshly ground black pepper to taste
  

Place all the shredded veggies in a large bowl and toss well.
Make the dressing: whisk together the rest of the ingredients until it emulsifies. Drizzle it over the veggies and toss to combine. 
This one is definitely a winner!