Zucchini Slaw w/Poppy Seed Mustard Dressing
Zucchini Slaw With Poppy Seed-Mustard Dressing
Yield: 6 to 8 servings.
2 1/2 tablespoons red-wine vinegar
1 tablespoon honey or granulated sugar
1 tablespoon Dijon mustard
1 clove garlic
1/3 cup canola oil
1/2 teaspoon kosher salt
2 tablespoons poppy seeds
2 or 3 small zucchini (about 12 ounces)
1 large carrot, peeled and grated
1 small red bell pepper, cut into matchsticks
1 small red onion, finely chopped
1 jalapeno pepper, seeded and thinly sliced
Freshly ground black pepper
To prepare dressing: In a food processor, combine vinegar, honey or sugar, mustard and garlic; process until smooth. With the machine running, slowly add oil through the feed tube, processing until incorporated. Add salt and poppy seeds.
To prepare slaw: Cut zucchini lengthwise into quarters. Trim and discard the seeded core along each quarter. Cut each quarter into thin (julienne) strips.
In a large bowl, toss together zucchini, carrot, bell pepper, onion and jalapeno; mix well. Gradually add just enough dressing to ensure that the slaw is well coated but not soupy. Season with salt and pepper to taste. Serve at room temperature or chilled, but serve within 6 hours so that the zucchini doesn't release too much water into the dressing.
PER SERVING (based on 8 servings): 111 calories; 9g fat (73 percent calories from fat); 1g saturated fat; no cholesterol; 1g protein; 7g carbohydrate; 1g fiber; 161mg sodium.
Adapted from "Entertaining for a Veggie Planet," by Didi Emmons (Houghton Mifflin, 2003).