I love a good carrot slaw in winter, the carrots keep so well if prepared properly and they just get sweeter with age if they are the right storage kinds.
This is just one of my Sweeter Carrot Slaw Recipes.. A lovely red Carrot Slaw. I also love it with a creamy dill dressing made of mayo, cream a bit of sugar and lots of black pepper and dill, so good.. or how about this great Sweet Pickle Slaw recipe?
However with Hubby’s new Diabetic rules in place, I wanted to lighten this version up..
Carrot Slaw Light Recipe
- 2 Medium size Carrots, Peeled and grated med course
- 2 Medium young Zucchini, ends trimmed, grated med course
- 1/4 cup of pumpkin seeds or sunflower seeds
- 1 tbsp of golden raisins
- 1 tsp of poppy seeds
- 1/2 tsp of salt free herbal salt replacemnt
- 2 TBSP of a good Italian Dressing
If you need to drop out the raisins you can do so.. but even just the odd one works to bring in that the chew texture at times and that hit of sweetness.. the poppy seeds seem to meld but they do add to a bit of pop in the mouth feel. I personally go unsalted with the seeds as hubby’s heart issue also means we are balancing between heart smart and Diabetic at the same time.
The joy of the Zucchini is that is lower carb compared to the carrot and it takes on the flavors of the carrot in a lovely way.. Enjoy..
This makes 4 sides to go with a meal or a hearty salad to go with soup or meal side.. Does not hold up that well in the fridge as the Zucchini lets out more liquid and makes the carrots even more soggy..
If you need to keep in fridge, be prepared to drain off , add a bit more grated fresh carrot and touch up your dressing to bring it back up to full flavour and texture.
If you are looking for a way to turn leftovers into something different, a leftover of this could be added to a cabbage slaw to create a new dish to finish it up very easily.