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.