- 2 medium zucchini, coarsely shredded and squeezed dry
- 1/4 cup finely chopped onion
- 1 cup coarsely shredded carrot
- 3 Tbsp. reduced fat mayo
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. sugar or Splenda
- 1/4 tsp. salt
- Dash of black pepper
In a bowl, combine all ingredients; mix well. Cover and refrigerate for 1 hr. before serving. Serves: 4.
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