Zucchini and Bell Peppers Slaw

Last night I made an Italian dinner for a group of people. With many antipasti to start, I really wanted a very light salad to accompany Osso Buco, the hearty main dish. Zucchini and Bell Peppers Slaw was just perfect – very light and crunchy, it balanced the veal very well. The crunch of raw vegetables and the zesty flavour of the balsamic dressing add a punch to the main dish. It can be easily served as a side dish or a salad. All in all, Zucchini and Bell Peppers Slaw is a fantastic salad, that is so easy to prepare and easy to enjoy.

Serves 6
Ready in 2-3 hours

  • 1 medium zucchini, julienned
  • 1 red bell pepper, thinly sliced
  • 1 yellow / green bell pepper, thinly sliced
  • 1/2 white onion, thinly sliced
  1. Prepare Balsamic Vinegar Dressing.
  2. Julienne the vegetables uniformly to have the same length and width.
  3. Pour the dressing over the vegetables and mix gently. Put the salad in the fridge to let the flavours develop for at least 2 hours.
  4. When ready to serve, drain the accumulated juice by reclining the bowl over the sink.

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