This lemon zucchini slaw is a very light, healthy, and fresh side dish: a perfect way to feed the mid-winter longing for summer. The flavour and texture are incredibly different from traditional coleslaw, making it a nice alternative. Oh, and there’s also the simple fact that its not bogged down by heart unhealthy mayonnaise.

So if you find yourself in your kitchen with an enormous bag of $0.89/lb zucchini (*clears throat in zucchini-gluttonous embarrassment*), make this slaw. Oooorrrr, when you, ultimately, become overrun by the fruits your late-summer-zucchini-harvest-labours, and you don’t know what to do with all of the lovely green gems that you didn’t manage to stealthily leave on your neighbour’s doorstep, whip this up. Your vegetable drawer, your emotions, and your waistline’ll all be better for it.

If you don’t like the flavour of lemon, this recipe isn’t for you. If you are like me, however, and you tuck lemon zest into an absurdly broad array of foods, you’ll love this.

Lemon Zucchini Slaw

Adapted from Anna Olson

2 medium zucchini
1 medium carrot
1  tsp salt
3 green onions, sliced on the bias
2 teaspoons finely grated lemon zest
2 tablespoons lemon juice
1 small clove garlic, finely minced
1 tablespoon honey
1 tablespoon chopped fresh dill
a dash or two of cayenne pepper
salt and pepper, to taste

1. Grate zucchini and carrot coarsely or slice into a julienne on a mandolin. Place veggies in a fine mesh strainer and toss with salt. Let sit 30 minutes.
2. Whisk together the lemon zest, lemon juice, minced garlic, honey, dill, cayenne, and salt & pepper.
2. Squeeze out excess liquid from the zucchini and carrot mixture. Stir the zucchini, carrot, and green onions into the dressing. Adjust the seasoning, if desired.
3. Chill until ready to serve.

The healthiness of this slaw makes more room for chocolate!