SUMMER SQUASH SLAW RECIPES

Name: Summer Squash Slaw
Prep time: 15 min
Total time: 15 min
Yield: 10 servings.
Ingredients: 2 small yellow summer squash, julienned; 2 small zucchini, julienned; 1 small sweet red pepper, julienned; 1/3 cup sliced onion; 3 tablespoons vegetable oil; 2 tablespoons cider or white wine vinegar; 1 tablespoon mayonnaise; 1 teaspoon sugar; 1/2 teaspoon dill weed; 1/2 teaspoon garlic salt; 1/4 teaspoon celery salt; 1/4 teaspoon pepper

SUMMER SQUASH SLAW RECIPE: HOW TO MAKE IT

Summer Squash Slaw Recipe: How to Make It image

In her Minneapolis, Minnesota kitchen, Mary Ann Kosmas creates this quick and colorful medley of fresh zucchini, summer squash and red pepper. "It's a flavorful way to use up my garden bounty," she notes, "and the dill adds wonderful herb flavor."

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 small yellow summer squash, julienned
2 small zucchini, julienned
1 small sweet red pepper, julienned
1/3 cup sliced onion
3 tablespoons vegetable oil
2 tablespoons cider or white wine vinegar
1 tablespoon mayonnaise
1 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon.

Nutrition Facts : Calories 52 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 140mg sodium, CarbohydrateContent 4g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1 fat

SUMMER SQUASH SLAW RECIPE | MARTHA STEWART

Summer Squash Slaw Recipe | Martha Stewart image

Each forkful of this easy make-ahead slaw offers a colorful tangle of zucchini, carrots, bell pepper, onion, and basil.

Provided by Martha Stewart

Categories Salad Recipes

Total Time 45 minutes

Prep Time 15 minutes

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

1/4 cup white-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon celery seeds
1 teaspoon sugar
Kosher salt and freshly ground pepper
3 medium yellow or green zucchini, or a combination, spiralized or coarsely grated (6 cups)
3 medium carrots, peeled and spiralized or coarsely grated (2 cups)
1 yellow, orange, or red bell pepper, stem and seeds removed, very thinly sliced (1 1/2 cups)
1/2 sweet onion, such as Vidalia, very thinly sliced (1 1/2 cups)
1/4 cup thinly sliced fresh basil

Steps:

In a large bowl, whisk together vinegar, oil, celery seeds, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add squash, carrots, bell pepper, onion, and basil. Toss to combine and evenly coat in vinaigrette. Let stand at room temperature 30 minutes and toss again before serving, or cover and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving.

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