Zucchini and Red Pepper Slaw - The Perfect Cookout Side Dish

I've planted a much smaller garden than last year, just a few zucchini and tomato plants in the ground. The zucchini have been growing like nobodies business - and in a short month, I had two large ones ready for picking.

Looking for something different to do with them other than olive oil, salt and pepper, slice, grill - I found this recipe at Eating Well. I used this as a side to smoked chicken barbecue, and paired it with Mississippi hush puppies, watermelon salad and smoked corn for the perfect summer menu.

The slaw is slightly sweet and tangy from the vinegar but not bitter - I thought it was the perfect accompaniment to a sweet and spicy barbecue sauce, but tasty enough to stand on its own as a side.

If you're looking for something different to take to your next cookout, this is your recipe, but be prepared for guests to be asking for the recipe.

Ingredients:

2 Large Zucchinis, shredded

1/4 Sweet Onion, thinly sliced

1 Tablespoon Salt

1 Red Bell Pepper, diced

1/4 Cup Apple Cider Vinegar

3 Tablespoons Orange Marmalade/Jelly/Preserves*

2 Tablespoons Chopped Fresh Basil

Directions:

I found it's much easier to shred your zucchini and onion in a food processor using the shredding wheel, but a box grater would work fine.

Place you shredded zucchini and onion in a colander/strainer and add salt, mix well. The salt will pull out about 3/4 cup of excess water. Let this sit for 45 minutes to an hour. Rinse with water to remove the salt and squeeze out the excess liquid.

In a large bow, add zucchini and onions and remaining ingredients. Stir well to combine and serve immediately.

Enjoy!