A refreshing twist on a classic side: Zesty Zucchini Coleslaw

Zucchini has become a staple in our kitchens, particularly during the spring and summer. Typically, we turn to making pancakes and soups or grilling them. Yet, eating it raw is not as common, which is unfortunate. Raw zucchini retains all its valuable nutrients, offering a delicious taste and numerous health benefits.

Zucchini is a member of the squash family and has gained significant popularity. However, it wasn't until the 1970s that zucchini, brought over from Italy, where it is highly cherished, started being enjoyed by us. My salad recipe is ideal for balancing out the richness of heavier lunch options like fried dishes. Its light and aromatic nature makes it an excellent complement to such meals.

Rich in vitamin C, zucchini is also a good source of carotene, B vitamins, copper, manganese, folic acid, and fiber. It contains lutein, which is beneficial for eye health. Being low in calories and easily digestible, zucchini is a great addition to any diet. It boasts antioxidant and anti-inflammatory properties, making it an important vegetable for cancer prevention.

Ingredients:

• Approximately 1.1 lbs of zucchini,
• 2 onions,
• 3 cloves of garlic,
• Half a bunch of dill,
• 1 teaspoon of sugar,
• 2 tablespoons of apple cider vinegar,
• 2 tablespoons of olive oil,
• 1 teaspoon of salt,
• Half a teaspoon of mustard.

How to prepare:

1. Combine apple cider vinegar, sugar, and olive oil (add mustard here if replacing dry mustard).
2. Fine chop the dill and cut the onion into thin slices.
3. Slice the zucchini very thinly (a mandoline works well for this).
4. Place the sliced zucchini in a bowl, season with salt, and add mustard, mixing well.
5. Add the onion, dill, crushed garlic, and the dressing prepared earlier.
6. Mix thoroughly, then seal the container or cover it with foil.