Minted zucchini slaw

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10 min


4 cups (1 L), for 8 servings

Minted zucchini slaw

Roberto Caruso


  • 2 medium carrots
  • 3 green onions
  • 1 tbsp dry white wine , or apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp granulated sugar
  • 2 tbsp olive oil
  • 1/4 cup coarsely chopped fresh mint leaves


  • Slice ends off zucchini. Using the large holes on a box grater, grate zucchini. Squeeze out juice. Place zucchini in a large bowl. Grate carrots into bowl. Thinly slice green onions diagonally and stir into bowl with vegetables.
  • In a small bowl, stir wine with salt and sugar. Whisk in oil, then stir in mint. Pour over vegetables. Using your hands or a large spoon, mix together until veggies are well coated. It¿s best to serve right away, but if you must, cover and refrigerate. After about 2 hours it will start to water out and mint may darken. Great with lamb burgers or as a side salad for grilled chicken.

Nutrition (per serving)

  • Calories
  • 52,
  • Protein
  • 1.2 g,
  • Carbohydrates
  • 4.9 g,
  • Fat
  • 3.5 g,
  • Fibre
  • 1.9 g,
  • Sodium
  • 154 mg.

To capture its fresh taste, eat zucchini minutes after slicing. Using a grater cuts down on prep time while the addition of mint kicks up the flavour. We like it as a last-minute side dish.