Tuesday, April 24, 2018

Zucchini and Carrot Coleslaw



 












2 cups shredded zucchini 
1 cup shredded carrot
1/4 cup low-fat creamy salad dressing (such as Miracle Whip Light)
1 teaspoon white sugar
Salt and ground black pepper to taste

Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.