Buttermilk Dressing for Slaw

I've been making coleslaw nearly every week since our CSA, Community Supported Agriculture, began.  It's the greatest thing to take to a summer cookout.

Here's what I've been doing:

1 small head of cabbage, finely sliced, 

1 small onion, finely sliced

4-5 medium to large carrots, shredded1/4 cup of fresh parsley, chopped (I do hand chop)

Sometimes I put in a few shredded radishes

I yoinked this dressing recipe from the Smitten Kitchen Broccoli slaw recipe:

1/3 cup Mayo1/3 cup Buttermilk2 Tablespoons Apple Cider Vinegar1 Tablespoon Sugar1 teaspoon SaltBlack pepper to taste

Chocolate Zucchini Cupcakes

2 Tbs. butter  melted
2 Tbs. of vegetable oil
1/3 cup of Buttermilk
1 large egg
1/4 teaspoon vanilla extract

1/2 cup of flour
3 Tbs. of Cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 cup of sugar

1 cup grated zucchini (I use my food processor), squeezed of excess liquid
1/3 cup of semi-sweet chocolate chips

Preheat oven to 350.  Melt butter in a microwave safe dish, mix in the rest of the wet ingredients.  Dump all the dry ingredients into the bowl and lightly mix dry ingredients before stirring in with wet.  Lastly add the zucchini and chocolate chips.  Drop into greased or lined muffin tins by the 1/4 cup, makes 8.   Bake for 30 minutes.  Let cool in the pan for another 10 before transferring to a wire rack to cool completely.  Store in an air-tight container.  They are better the second day, and great as-is, no frosting necessary.

1 Muffin has 205 calories.