Zucchini, Green Bean, and Chile Slaw

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients

400g, trimmed and shredded (about 15 ounces)
3 small zucchini, shredded
5 zucchini blossoms, halved, (optional)
2 long green chiles, thinly sliced
1 cup mint leaves
1 cup basil leaves
1 tablespoon lemon zest

Honey Lemon Dressing:
2 tablespoons lemon juice
sea salt and cracked black pepper
1/2 tablespoon honey
1/4 cup extra virgin olive oil

Instructions

Make the dressing – place the honey, lemon juice, salt and pepper and olive oil in a lidded mason jar. Shake to combine.
Blanch or steam the green beans for 1-2 minutes. Drain and rinse under cold water to stop the cooking. Place the green beans, zucchini, chile peppers, and zucchini blossoms in a bowl. Drizzle over the dressing and toss to combine. Top with the mint, basil and lemon zest.

Slightly adapted from sidewalkshoes.com