Fiesta Coleslaw - cooking recipe

Ingredients

2 c. coarsely shredded zucchini (about 1 lb.)
2 c. shredded cabbage
1 medium carrot, shredded
2 green onions with tops, thinly sliced
1/2 c. thinly sliced radishes
1/3 c. mayonnaise
1/3 c. Pace picante sauce
1/2 tsp. cumin
1/4 tsp. salt

Preparation

Pat zucchini dry with paper towels; combine with cabbage, carrots, onions and radishes.
Combine mayonnaise, picante sauce, cumin and salt; mixing well.
Add to vegetable mixture, mixing lightly.
Cover and chill.
Makes 4 servings.