SUMMER IS COMING – and zoodles (that’s zucchini noodles) are my new summer favourite! They’re light and tasty, and you can eat a whole bowl of them without feeling guilty. And let’s be honest – vegetables are just so much more fun when they’re noodle-shape.
This recipe for zoodle slaw tastes even better than it looks. It’s fast on its way to becoming a Rhino-Family Favourite! So don’t procrastinate – TRY IT!
350g baby marrow/zucchini spaghetti
2 baby cabbages, finely shredded
4 celery sticks, thinly sliced
1 bunch spring onions, thinly sliced
20g chives, thinly sliced
avocado, for serving (optional)
1/2 cup thick mayonnaise
2 Tbs lemon juice
1 clove garlic, crushed
Sea salt and freshly ground pepper, to taste
Mix the salad ingredients, except the avocado, then toss with the dressing. Check the seasoning – add a little more lemon juice if necessary. Chill, tossing again, before serving. Add the avocado just before serving.