Zucchini Coleslaw

This variation on a traditional cabbage slaw incorporates shredded zucchini and features a simple creamy dressing. Consider preparing this recipe for a local food taste test when summer squash is in season.

Serves 20 children, or a family or 4-6

Ingredients:

• 2 cups local zucchini, coarsely shredded
• 2 cups cabbage, shredded
• 1 large carrot, shredded
• 2 green onions, sliced
• 1 bunch of radishes, thinly sliced
• 1/3 cup plain yogurt
• 1/3 cup mild salsa

Directions:

1. Drain zucchini by pressing between layers of paper towels.
2. Put zucchini in a large bowl and add cabbage, carrot, onions, and radishes.
3. In a small bowl, combine the yogurt and salsa.
4. pour dressing over vegetables and toss well.
5. Cover and chill for at least one hour.