Zucchini Coleslaw - cooking recipe

Ingredients

2 c. coarsely shredded zucchini
2 c. shredded cabbage
1/2 c. thin sliced radishes
1 medium carrot, shredded
2 green onions, sliced
1/3 c. mild picante sauce
1/2 tsp. ground cumin
1/3 c. light mayonnaise

Preparation

Drain zucchini between layer of paper towels.
Place in a large bowl and combine with cabbage, carrot, onions and radishes. In a small bowl, combine remaining ingredients.
Pour over vegetables and toss well. Cover and chill at least 1 hour. Contains 55 calories.
Diabetic Exchange:
1 vegetable, 1/2 fat.