Easy Zucchini Slaw

Makes about 6 servings. Ready in about 15 minutes.

What a crowd-pleaser!

New menu items don’t always go over well in my household, but this was a hit! My husband is very particular with cole slaw. He won’t eat it unless I make it like I always make it, and trading the classic cabbage for zucchini was risky.  If you’re always searching for an “I’d eat that again” like I am, give this gem a try.

This recipe is super easy provided you have a food processor and cheese cloth. The latter is less likely to be in your kitchen arsenal, so pick some up on your next grocery run. Don’t bother with the reusable option unless you like to struggle cleaning it.

If you decide not to invest in cheesecloth, you can remove some moisture with a dish towel, but your finished product will definitely still be watery.


2 large zucchini, shredded

2 large carrots, shredded

1/2 cup light mayonnaise

1 tbsp apple cider vinegar

1 tsp dried onion

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp salt


Cut zucchini length-wise and remove seeds. Cut into pieces small enough to fit in your food processor. Shred zucchini and carrots in your processor.

***Side note: Make sure your small child isn’t in the room; screaming bloody murder will ensue.

Ring through a cheesecloth in small batches to remove excess water.

***Don’t skip this step and expect your slaw to be dry and fluffy. It’s not going to happen!***

In a large mixing bowl, toss zucchini and carrots with mayonnaise, vinegar and spices. Serve immediately or allow to chill for half hour before serving.


Makes a great replacement for regular cole slaw, and a great topping for burgers and hot dogs. It's a tasty side for that grilled salmon the rest of your family hates. Pairs well with barbecue chicken and if necessary, can be eaten right out of the container at midnight (I see you).

Whatever you’re into, this recipe is a win. Don’t worry, it will get eaten long before rotting to death next to last week’s take out.

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