Zucchini Slaw Two Ways
User Reviews
4.8
20 reviews
Excellent
Zucchini Slaw Two Ways
Report
This zucchini slaw--made with thinly sliced zucchini, summer squash, bell pepper, and scallions--can turn out two ways: one with mayo, another with vinaigrette. You'll never give zucchini away again.
Share:
Ingredients
For the zucchini slaw
- 2 medium zucchini unpeeled, cut into 2-inch (5-cm) strips
- 2 yellow summer squash unpeeled, cut into 2-inch (5-cm) strips
- 2 carrot cut into 2-inch (5-cm) strips
- 4 scallions (white and green parts), cut into 2-inch (5-cm) strips
- 1 bell pepper (color of your choice), stemmed, seeded, and cut into 2-inch (5-cm) strips (optional)
- 1/4 cup parsley flat-leaf; chopped
- creamy slaw dressing or Sweet and Tart Dressing
- salt to taste, sea salt; freshly ground black pepper
- black pepper to taste, sea salt; freshly ground black pepper
For the creamy slaw dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
For the sweet and tart dressing
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 2 teaspoons salt sea salt
- 1 teaspoon black pepper freshly ground
- Large pinch poppy seeds (optional)
Instructions
Prep the zucchini slaw
- Combine the zucchini, yellow squash, carrots, scallions, bell pepper, if using, and parsley in a large bowl or, if you want to try both dressings, divvy the veggies between a couple of bowls.
Make the creamy slaw dressing
- Whisk the mayonnaise, mustard, vinegar, salt, and pepper together in a small bowl. Use immediately or refrigerate in an airtight container for up to 1 week.
Make the sweet and tart slaw dressing
- Combine the vinegar, sugar, salt, pepper, and poppy seeds, if using, in a jar. Screw the lid on tightly and shake the jar until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to 1 week.
Assemble the slaw
- Drizzle the veggies with either the creamy slaw dressing or the sweet and tart slaw dressing. Season with salt and pepper to taste and toss to coat. You can refrigerate the slaw for a little while, although it's best to serve it shortly after dressing it so it doesn't become soggy or weepy.
Nutrition Information
Show Details
Serving
1portion
Calories
258kcal
(13%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
12mg
(4%)
Sodium
882mg
(37%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 258kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 882mg | 37% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
20 reviews
Excellent
Other Recipes
You'll Also Love
