Monday, February 3, 2014
Zesty Zucchini Slaw
Having found only one organic zucchini during a recent early-morning grocery store visit, and realizing that its enormous dimensions (easily over a foot long and a good three inches or more in diameter) most likely meant it would be tough and flavorless, I scrapped my original plans and shredded it for slaw. Instead of ordinary vinegar, I used a tangy western North Carolina (Lexington style) barbecue sauce in my recipe. To my delight, my zucchini slaw was a success and paired nicely with the crock pot BBQ short ribs I served for dinner that night. I bet it would go well on or with anything normally served with cabbage slaw, e.g., on barbecue sandwiches, with fried fish, etc.
3 or 4 zucchini squash*
2 to 3 Tbs NC barbecue sauce (e.g., Jim's Own Homestyle BBQ Sauce or the original Bone Suckin' Sauce)
2 Tbs mayonnaise
About 1/4 cup chopped fresh parsley
Use the "coarse shred" side of a box grater or the shredding blade of a food processor to shred the unpeeled zucchini. Combine the shredded zucchini with the remaining ingredients in a large bowl, using the lesser amount of BBQ sauce first. Taste for balance and add more barbecue sauce or mayonnaise if desired (you can also season with salt & pepper to taste if desired, although I found that the barbecue sauce had enough spicing in it to season the slaw adequately). Cover and refrigerate for at least a few hours or overnight. If the slaw appears too watery at serving time, drain off the excess liquid before serving. Makes 4 to 6 servings and tastes even better if refrigerated overnight.