Zucchini & Carrot Slaw πŸ₯•

Week 42

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

Zucchini & Carrot Slaw

(makes 4 servings)

  • ΒΌ 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
  • ΒΌ 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!