Zucchini ribbon slaw

ingredients

• Zucchini ribbon slaw

  • 2 medium zucchini, cut into long, thin ribbons
  • 1/4 small green cabbage, finely shredded
  • 1 small carrot, coarsely grated
  • 1 stalk celery, thinly sliced
  • 2 tablespoon chopped walnuts, to serve

• Lemon dressing

  • 2 tablespoon vegetable or olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 1 tablespoon finely chopped basil
  • 1 tablespoon finely chopped mint

method

• Zucchini ribbon slaw

  • 1

    Place zucchini, cabbage, carrot and celery in a large bowl; toss gently to combine.

  • 2

    To make lemon dressing, whisk oil, juice and garlic in a small jug; stir in basil and mint. Season.

  • 3

    Add lemon dressing to zucchini mixture; toss gently to coat. Season.

  • 4

    Serve slaw sprinkled with walnuts.

notes

Use a vegetable peeler to shave zucchini into long, thin ribbons, or coarsely grate. Add walnuts just before serving, to give salad a nutty crunch. To transport: Carry salad and dressing separately in airtight containers. Cover and keep chilled. Place walnuts in a small, resealable food storage bag, then transport separately. Toss together just before serving.