A new twist on an old classic, using fresh vegetables from your garden.
Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.
Per Serving: 31 calories; protein 0.6g; carbohydrates 4g; fat 1.6g; cholesterol 2.1mg; sodium 77.7mg.