by ADMIN on JULY 27, 2011
Cranberries and zucchini? In coleslaw?! Yes! Though this combination sounds strange, the combination is a definite winner. This non-mayo slaw balances sweet dried cranberries and crunchy sunflower seeds with savory cabbage, zucchini, and carrots; creating a colorful and nutrient-packed side that will please just about any crowd. Take a foray into the wild-side of coleslaw Zucchini Cranberry Coleslaw Prep time: 15 mins Total time: 15 mins Serves: 6 A summery side with sweet dried cranberries, crunchy sunflower seeds, and savory cabbage, zucchini, and carrots.
2 cups shredded cabbage (about ⅓ a head)
2 cups shredded zucchini (about 3 zucchinis)
3 carrots, shredded
⅓ cup dried cranberries
⅓ cup sunflower seeds
3 Tbsp cider vinegar
2 Tbsp olive oil
2 tsp sugar (optional)
½ tsp dried dill
½ tsp salt
½ tsp pepper
⅛ tsp cumin
In a large bowl, mix together shredded cabbage, zucchini, carrots, and dried cranberries.
In a small bowl, whisk together cider vinegar, olive oil, sugar, dill, salt, pepper, and cumin.
Drizzle the vinegrette mixture onto the shredded veggies and mix well. Adjust seasoning to taste.
For best results, let sit for at least one hour prior to serving to allow flavors to blend.
Mix in sunflower seeds just before serving.