Cool Zucchini Slaw

Summertime—and zucchini is taking over your garden. Turn the bounty into a crisp, colorful salad.

Recipe 6 servings;Active Time: 15 minutes; Total Time: 45 minutes

INGREDIENTS

1 1/2 pounds zucchini, (3 medium), grated

1 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced

1 1/2 teaspoons coarse kosher salt

1 small red bell pepper, diced

1/4 cup cider vinegar

3 tablespoons frozen apple juice concentrate

2 tablespoons chopped fresh basil

Salt & freshly ground pepper, to taste

PREPARATION

Place zucchini and onion in a colander set over a bowl. Add salt and toss to coat. Let drain at room temperature for 30 minutes. Rinse vegetables and squeeze to remove as much moisture as possible.

Transfer vegetables to a medium bowl. Add bell pepper, vinegar, apple juice concentrate and basil; toss well. Season with salt and pepper. Serve immediately.

NUTRITION

Per serving: 31 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 6 g carbohydrates; 2 g protein; 2 g fiber; 542 mg sodium; 360 mg potassium.

Nutrition Bonus: Vitamin C (100% dv), Vitamin A (30% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable