Ingredients
3/4
cup reduced-fat salad dressing or mayonnaise
2
tablespoons sugar
1
tablespoon cider vinegar
1/2
teaspoon seasoned salt
1/2
teaspoon celery seed
1/4
teaspoon freshly ground pepper
6
cups shredded cabbage (1 1/2 lb)
1
cup shredded carrots (2 medium)
1/2
cup chopped green onions (8 medium)
1
cup shredded zucchini (1 small)
Preparation
In large bowl, mix dressing ingredients until well blended.
Add salad ingredients; toss to mix well. Refrigerate at least 30 minutes to blend flavors.
