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


  • 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


  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.

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