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Zlaw (Zucchini Slaw) Recipe

Use zucchini and red cabbage to make this fast summer slaw. Zlaw goes well with bean burgers. Mixing summer squash with red cabbage creates a colorful side dish. Adding mustard to the dressing adds zing. And what would zlaw be without zing?

Active time: 5 minutes. Total time: 5 minutes. Makes 4 servings, 1/2 cup each.

Ingredients

2 cups grated zucchini (120 grams)
1 cup grated red cabbage (50 grams)

2 tablespoons mayonnaise
2 teaspoons apple-cider vinegar
1 teaspoon smooth mustard
salt and pepper to taste
basil ribbons for garnish if desired.

Method

1. Rinse zucchini and cabbage, then grate using a grater or food-processor blade with big holes.
2. In a medium bowl, stir together mayonnaise, vinegar, and mustard. Add grated vegetables and stir to combine. Taste and adjust seasonings. Top with a few ribbons cut from basil leaves if you want.
3. Serve immediately or refrigerate for a few hours. Zlaw is best eaten the same day it is made. Over time, the zucchini will make the dressing watery.

Tips and notes

• Any smooth mustard works well here, from Dijon to ballpark. Coarse mustard with seeds does not spread well through the dressing.
• For extra color, use a mix of zucchini and yellow squash.