featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, September 1, 2015

#COOKING WITH CLORIS--ZUCCHINI CARROT SLAW

Zucchini is one of those garden vegetables that just keeps on producing until the first frost hits. It’s now that time of year when if you planted zucchini in the spring, you’re slipping out of your house after midnight to hide them in neighbors’ mailboxes. If so, why not include this recipe for zucchini carrot slaw? Or make some for yourself.

Zucchini Carrot Slaw
(serves 4)
Ingredients:
1 med. zucchini
2 carrots
2 tablespoons sour cream
2 tablespoons Italian dressing
1/4 cup dried cranberries
1/4 cup pistachio nuts

In a food processor or using a hand grater, shred zucchini and carrots.

Mix together sour cream and Italian dressing. Fold into zucchini and carrots. Add cranberries and pistachios.


Chill well before serving.

2 comments:

Angela Adams said...

A great recipe -- just in time for a Labor Day picnic! Thanks!!

ANASTASIA POLLACK said...

Thanks, Angela! Have a great Labor Day weekend!