Zucchini ribbon slaw

  • 5 mins preparation
  • Serves 2
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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


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.


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.