Zucchini Slaw

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  • Prep 20 m
  • Cook 3 h
  • Total 3 h 20 m
Servings: 4


  • 4 cups shredded zucchini (2 medium zucchini)
  • 1 cup shredded carrots
  • 1/2 cup finely chopped red cabbage
  • 1/2 cup Hidden Valley® Cucumber Ranch Light
  • unsalted sunflower seeds optional


  1. 1. Roll shredded zucchini in paper toweling to squeeze out excess liquid; place in salad bowl. Stir in carrots, cabbage and dressing.
  2. 2. Can be prepared & refrigerated up to 3 hours before serving. Garnish with sunflower seeds, if desired.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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