Recipe: Zucchini Coleslaw (using picante sauce)

ZUCCHINI COLESLAW

2 cups coarsely shredded zucchini
2 cups shredded cabbage
1 medium carrot, shredded
2 green onions, sliced
1/2 cup thinly sliced radishes
FOR THE DRESSING:
1/3 cup light mayonnaise
1/3 cup mild picante sauce
1/2 teaspoon ground cumin

Drain zucchini by pressing between layers of paper towels. Place in a large bowl and combine with cabbage, carrot, onions and radishes.

In a small bowl, combine ingredients for the dressing. Pour over vegetables and toss well. Cover and chill at least 1 hour.

Makes 8 servings
Source: Taste of Home magazine, 1990's