Home Cooks > Recipes > Zucchini Slaw
(Yield: 6 cups)
4 cups finely shredded cabbage
2 cups finely shredded zucchini
1 cup finely shredded carrots
1 tablespoon sugar
3 tablespoons Kikkoman Rice Vinegar
2 tablespoons Kikkoman Soy Sauce
1/4 teaspoon celery seed
1/4 teaspoon dry mustard
- Combine cabbage, zucchini and carrots in large bowl.
- Measure sugar, vinegar, soy sauce, celery seed and mustard into screwtop jar with lid; cover and shake until sugar dissolves. Pour dressing over vegetable mixture and toss to combine.
- Cover and refrigerate at least 2 hours for flavors to blend.