Zucchini coleslaw is the perfect refreshing side dish revolution

The flavour of this coleslaw is delightful every time. The delicate zucchini, combined with the distinct dill and spices, pairs well with minced meat and pork chops. It also beautifully complements cheese dishes. It's light and refreshing; some say it's even more enjoyable than cucumber salad.

We often reach for zucchini, especially in spring and summer. However, our go-to recipes usually involve making and grilling pancakes and soups. Too rarely do we consume it raw, which is a pity because it retains all its valuable nutrients in this form and is delicious, too.

Zucchini, a member of the squash family, has become very popular. It wasn't until the 1970s that we started enjoying it, thanks to Italy, where it's extremely beloved.

On the other hand, the recipe I'm suggesting originates from German cuisine. It's light and aromatic, perfect for slightly heavier lunch dishes, such as fried ones, serving as an excellent counterbalance for heavier bites.

Zucchini is beneficial in your diet as it's rich in vitamin C and contains carotene, B vitamins, copper, manganese, folic acid, and fibre. It also contains lutein, which is good for protecting eyesight. It's low in calories and easy to digest, making it suitable for diets. Thanks to its antioxidant and anti-inflammatory properties, zucchini is also among the vegetables important for cancer prevention.

Ingredients:

• about 500 grams 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. Mix the apple cider vinegar, sugar, and olive oil together (use mustard here if you opt for the liquid type over dry mustard).
2. Fine chop the dill, and thinly slice the onions.
3. Thinly slice the zucchini (a mandoline slicer works great for this).
4. Put the sliced zucchini in a bowl, season with salt and mustard, and mix everything.
5. Add the onion, dill, crushed garlic, and the dressing you prepared earlier.
6. Mix everything well again, then seal the container or cover it with cling film.

The zucchini coleslaw tastes best after being chilled in the fridge.