Zucchini + Purple Basil Slaw

My new favorite toy is called a julienne peeler. The one I have is constructed of stainless steel and is made by Kuhn Rikon. It retails for $20, but I bought mine on a whim at T.J. Maxx for about $7. I've only had it for about a week now, but I can't imagine my kitchen without it. It's perfect for making fresh garnishes, cutting vegetables for noodle soup, or preparing a flavorful slaw like this one.

I tend to think of slaw as a Southern dish, but here I have taken it all the way to Sicily by using a few Italian flavors and serving it atop a pan-fried panelle sandwich. I'm happy to report that there were no leftovers.

Zucchini and Purple Basil Slaw

2 tablespoons mayo (I use vegan mayo)

10-12 purple basil leaves

1 garlic clove

1 tablespoon olive oil

splash of white balsamic vinegar

salt & pepper to taste

2 medium zucchini

1 medium carrot

Using a food processor or mini-prep, blend the first six ingredients to make the dressing. Then, using a julienne peeler, break down both the zucchini and the carrot into thin strips. Toss vegetables with the dressing and allow it all to sit for about 10-15 minutes to let the flavors come together. Use this slaw on sandwiches, eggs, polenta, or salad. It is a easy and delicious way to work some raw veggies into your diet.