Zucchini, a popular summer squash replaces the traditional cabbage for this slaw. It's a very cool and refreshing side dish that goes really well with grilled or fried fish. Try it with Fish Tacos.
Serves 4
Prep time: 8 minutes
Total time: 23 minutes
Ingredients:
Instructions:
To make dill infused vinegar: Place 1 cup white wine vinegar in a small saucepan with 2 springs of dill. Simmer for 10 minutes, cool and pour vinegar into a sterile, clean bottle with lid. Will keep on shelf or refrigerate for several months.
To make slaw: Combine all ingredients together and mix well. Refrigerate for 15 minutes to allow zucchini to absorb the flavors. Serve right away as a side dish or use as the topping for fish tacos.
To make in advance see the note below.
Cooking Wiser:
Zucchini has a high content of water that extracts after adding salt. To avoid a soupy slaw, salt the zucchini and allow it to sit for an hour to draw out the moisture. Pour the liquid off and continue the recipe omitting salt.