Zucchini & Apple Slaw

This fresh, crisp and tangy coleslaw makes for an ideal side for a summer BBQ. Cabbage is packed with disease-fighting antioxidants and vitamin C and is also one of the most affordable vegetables. 

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Ingredients:

Light mayonnaise 2 Tbsp 30 mL
Ranch dressing 2 Tbsp 30 mL
Red cabbage, shredded 1 ¾ cups 330 mL
Red apple, thinly sliced 1 each 1 each
Zucchini, cut into match-like sticks 1 cup 250 mL
Carrots, shredded 1 cup 250 mL
Dried cranberries ¼ cup 60 mL
Pecans, chopped 2 Tbsp 30 mL

Directions:

  1. Mix mayo and dressing in a large bowl.
  2. Add remaining ingredients; toss to coat.
  3. Sprinkle with pecans.
  4. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Makes 4 servings (142 g /serving). 1 serving = 1 cup