Name: Zucchini ribbon slaw
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 2 medium zucchini, cut into long, thin ribbons; 1/4 small green cabbage, finely shredded; 1 small carrot, coarsely grated; 1 stalk celery, thinly sliced; 2 tablespoon chopped walnuts, to serve; Lemon dressing; 2 tablespoon vegetable or olive oil; 1 tablespoon lemon juice; 1 clove garlic, crushed; 1 tablespoon finely chopped basil; 1 tablespoon finely chopped mint

Ingredients

2 medium zucchini, cut into long, thin ribbons

1/4 small green cabbage, finely shredded

1 small carrot, coarsely grated

1 stalk celery, thinly sliced

2 tablespoon chopped walnuts, to serve

Lemon dressing

2 tablespoon vegetable or olive oil

1 tablespoon lemon juice

1 clove garlic, crushed

1 tablespoon finely chopped basil

1 tablespoon finely chopped mint

Method

1.Place zucchini, cabbage, carrot and celery in a large bowl; toss gently to combine.

2.To make lemon dressing, whisk oil, juice and garlic in a small jug; stir in basil and mint. Season.

3.Add lemon dressing to zucchini mixture; toss gently to coat. Season.

4.Serve slaw sprinkled with walnuts.

Use a vegetable peeler to shave zucchini into long, thin ribbons, or coarsely grate. Add walnuts just before serving, to give salad a nutty crunch. To transport: Carry salad and dressing separately in airtight containers. Cover and keep chilled. Place walnuts in a small, resealable food storage bag, then transport separately. Toss together just before serving.
Note

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