Zucchini Coleslaw :: Grain Free, Nut Free, Egg Free, With Dairy Free Option
  • • 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
  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.
Recipe by Delicious Obsessions® | Real Food, Gluten-Free, Paleo Recipes, Natural Living Info at https://www.deliciousobsessions.com/2014/08/zucchini-coleslaw/