Mexican-Style “Zucchini” Slaw

This slaw is quick and easy to make and utilizes fresh zucchini. The zucchini really soaks up the flavors in the simple dressing of this side dish, making it the perfect accompaniment with anything from grilled meats to tacos, burritos and more.

  • 1 medium zucchini, julienned
  • 1 carrot, peeled and julienned
  • 1 to 2 teaspoons fresh jalapeno, minced
  • 1/2 of a small bell pepper, finely chopped
  • 2 Tablespoons fresh cilantro, minced
  • 2 Tablespoons extra virgin olive oil
  • 1/2 of a lemon juiced and zested
    OR 1 small lime juiced and zested
  • 1 teaspoon mustard
  • 1 teaspoon honey
    OR 5 drops liquid stevia
  • 1/4 teaspoon dried oregano
  • unrefined sea salt and black pepper, to taste

In a medium-sized bowl, toss together julienned zucchini, carrot, jalapeno, bell pepper, and cilantro – set aside.

In another bowl, whisk together olive oil, lemon juice and zest, mustard, and honey. Whisk vigorously for a few seconds, until ingredients are well incorporated and mixture does not separate.

Gently whisk in oregano and season to taste with salt and pepper.

Pour oil mixture over top of vegetables. Gently toss to coat.

Cover and place in the fridge for at least an hour, or more, for flavors to develop.

Makes 4 small side-dish servings.

Email To A Friend Email To A FriendPrint This Page Print This Page

Please Note: This post may contain sponsor, affiliate, and/or referral links.

Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


Bulk organic herbs, spices, teas and essential oils.


Comments

  1. I presume this could be made into cultured vegetable slaw with whey from raw milk? Omit lemon juice for whey perhaps? I’ve been consuming raw milk and making kefir and kombucha for 3-4 months and getting ready to venture into cultured vegetables – would you recommend trying it w/ this recipe?

    • Betsy, I wouldn’t recommend culturing, or fermenting, this recipe due to the olive oil used and the lack of salt to help preserve it. Though there are many other recipes on this site and in my book Lacto-fermenting: The Easy & Healthy Way that are just as delicious or could be tweaked to be similar to this (but safe for fermenting). Since you are new to lacto-fermenting I would really recommend taking a look at our Lacto-fermenting eCourse. I know that when starting out with lacto-fermentation it can seem a bit intimidating, so we created our eCourse to help you learn at your won pace. We’ve taught many students through the years in our lacto-fermenting class and have had nothing but success stories. When purchased as a kit you can save %50 off the eCourse.

Speak Your Mind

*


*

Password Reset
Please enter your e-mail address. You will receive a new password via e-mail.

Cooking God's Way - www.cookinggodsway.com