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.Ingredients Riviera 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


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


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:

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

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

An excellent source of vitamin C

*All nutritional information provided by www.whfoods.com

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