Creamy Mustard Zucchini Slaw

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Creamy Mustard Zucchini Slaw

 

2 medium zucchini, grated

2 carrots, grated

Kosher salt

4 T. real mayonnaise

1 T. dill pickle liquid

1 T. prepared yellow mustard

1/2 c. toasted sunflower seeds

Freshly ground black pepper

 

In a colander, combine zucchini and carrots with 1 tsp. salt; mix well and set

aside to drain for about 30 minutes.

 

Squeeze out as much moisture as possible from the vegetables. Transfer to a

medium mixing bowl.

 

Combine mayonnaise, dill pickle liquid and mustard in a small bowl, blend well.

Add the mayonnaise mixture to the vegetables. Mix in the sunflower seeds. Taste

and adjust seasoning with plenty of pepper; but go easy on the salt. Let stand

for about 30 minutes. before serving, or refrigerate, covered, for up to 4 hr.

Mix well before serving.

 

Serves 4

 

From The Classic Zucchini Cookbook

 

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