Cullen's Zucchini Slaw
1 1/2 pound zucchini, grated
1 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced
1 1/2 teaspoon coarse kosher salt
1 small red bell pepper, diced
1/4 cup cider vinegar
3 tablespoons frozen apple juice concentrate
2 tablespoons chopped fresh basil
salt and freshly ground pepper to taste
Place zucchini and onion in a colander set over a bowl. Add salt and toss to
coat. Let drain at room temperature for 30 minutes. Rinse vegetables and squeeze
to remove as much moisture as possible.
Transfer vegetables to a medium bowl. Add bell pepper, vinegar, apple juice
concentrate and basil; toss well. Season with salt and pepper.
Serve immediately.