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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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