Coleslaw Alternative

We made this for friends this past weekend, and it was a hit! One person, who normally does not care for zucchini, said she not only liked it, but would eat it again.

Cool Zucchini Slaw (The Essential EatingWell Cookbook)

1 1/2 pounds zucchini (3 medium), grated
1 medium sweet onion, very thinly sliced
1 1/2 tsp coarse kosher salt
1 small red bell pepper, diced
1/4 cup cider vinegar
3 T frozen apple juice concentrate
2 T chopped fresh basil
Salt and freshly ground pepper to taste

1. 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.

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

Makes 6 servings, about 2/3 cup each

Per Serving: 61 calories, 0 g fat, 0 mg cholesterol; 14 g carbohydrates, 2 g protein, 2 g fiber, 54 mg sodium