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Zucchini Coleslaw :: Delicious Obesessions

{Note from Jessica: Today's post is shared by my sweet friend Renee, author of Raising Generation Nourished. We became friends several years ago and I am continually impressed with her desire to help change the world, starting with our newest generation. Real food has to be core of our health and should start in the womb. Considering this is the first time in history that our children are expected to die before us, something HAS to change. I'm honored to call her a friend. I hope you'll stop by her site, Raising Generation Nourished, and say hello!}

One of my favorite summer staples is coleslaw! I have spent years perfecting the *perfect* classic coleslaw recipe – and it is just amazing.

Zucchini Coleslaw :: Delicious Obesessions

But I have been working through thyroid issues over the years, and while goitrogens like cabbage don’t affect everyone, I do feel like I slow down a bit when I have raw goitrogens. I let myself splurge on classic coleslaw a couple times a summer and call it good.

Zucchini Coleslaw :: Delicious Obesessions

A couple years ago I was pouting about not being able to have coleslaw one weekend, so I tried re-creating the coleslaw using veggies I could handle raw.

Zucchini Coleslaw :: Delicious Obesessions

The garden was full of zucchini so that is what I rolled with! At the time I had a simple julienne peeler, and it made the perfect sized strips of zucchini to mimic a coleslaw. I love that little julienne peeler and used it for years (it is nice for making small strips of veggies for little ones!). This spring, however, I purchased a spirilizer, and I’m just in love! Either tool works great though, and you are going to really enjoy this zucchini coleslaw!

Zucchini Coleslaw :: Delicious Obesessions

The dressing for my classic coleslaw can stand on its own – it is amazingly delicious! You can pour it over a simple salad, spread it on a wrap, or use as a veggie dip!

Zucchini Coleslaw :: Delicious Obesessions

Even if you aren’t avoiding goitrogens like a cabbage coleslaw, this one is a great idea to change things up a bit – and use up all that garden zucchini!

Zucchini Coleslaw :: Grain Free, Nut Free, Egg Free, With Dairy Free Option
 
Author:
Ingredients
  • • 4 large or 6 smaller zucchini, julienne peeled or spiralized
  • • 1 bunch green onions, chopped
  • • 1 tsp sea salt
  • • 2 carrots, shredded
  • • ½ cup whole sour cream (If you are dairy free use coconut yogurt, or mayo (this is a clean mayo))
  • • 1 TB lemon juice
  • • 1 TB raw honey
  • • 2 tsp garlic powder
  • • ½ tsp paprika
  • • ⅛ cayenne pepper (optional if you don’t like the kick!)
  • • ¼ tsp pepper
Instructions
  1. Put the julienned zucchini and the sliced onion in a strainer with the sea salt and combine. Let this mixture drain for a few minutes while you put the dressing together. The salt draws out the water in the zucchini and onions – your coleslaw will be too runny if you don’t do this. This should also be enough salt to season the dish – you could add more at the end if you need it to taste.
  2. Whisk the sour cream, lemon juice, honey, and seasonings in a small mixing bowl to make the dressing.
  3. Use a paper towel to gently dab/squeeze out the water from the draining zucchini/onion mixture.
  4. Put the zucchini, onion, and carrots in a serving bowl, pour the dressing over top, and combine.
  5. Refrigerate leftovers up to a week.
So tell me! Have you ever altered a recipe to make it work with what makes you feel best? Come back to let me know how you like the coleslaw if you give it a shot!


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