Who doesn’t love a good coleslaw? We were making pulled pork tacos the other night and decided that such a unique taco needed a unique slaw. Since we have zucchini coming out of our ears from the Riviera Kitchen garden, we thought it would be fun to make a zucchini slaw.
The flavors from the zucchini and orange juice make this slaw sweet, so the crushed red pepper bring a welcome heat to balance out the recipe. While the fennel and red cabbage maintain a traditional crispness, zucchini tends to be a very watery vegetable so the slaw overall is less crunchy than others. It is important to let the squash rest in a colander dusted with salt for a thirty minutes or so and ring it out to release as much of the moisture as possible. Enjoy!
Serving Size: 8
Ingredients:
3 medium zucchini, grated
2 medium fennel bulbs, grated
1/2 head red cabbage, grated
1 small red onion, grated
2 large oranges, segmented
Juice of one orange
1/4 cup basil, chiffonade
1/4 cup olive oil
2 tablespoons fennel seeds, toasted
2 tablespoons crushed red pepper
Directions:
Grate the zucchini into a strainer, sprinkle with sea salt and let stand for 30 minutes. Squeeze the remaining liquid out of the zucchini and transfer to a large bowl. Add remaining ingredients and mix well. Season with sea salt and pepper to taste.
Nutritional Information:
Zucchini:
An excellent source of manganese and vitamin C
A very good source of beta-carotene
A good source of zinc
Contains unusual amounts of other antioxidant nutrients
Fennel:
An excellent source of vitamin C
A Very good source of fiber
A Very good source of folate
A Very good source of potassium
Red Cabbage:
An excellent source of vitamin C and a good source of vitamin A
Red Onion:
Rich in sulfur-containing compounds
An outstanding source of polyphenols, including the flavonoid polyphenols
Orange:
An excellent source of vitamin C
*All nutritional information provided by www.whfoods.com