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Zucchini Slaw Two Ways

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.

Prep Time
25 mins
Total Time
25 mins
Servings: 4 to 6 servings
Calories: 258 kcal
Course: Side Dish
Cuisine: American

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 carrots 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 Chopped flat-leaf parsley leaves
  • Creamy Slaw Dressing or Sweet and Tart Dressing
  • Sea salt and freshly ground black pepper to taste
For the creamy slaw dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
For the sweet and tart dressing
  • 1/2 cup white vinegar
  • 1/2 cup granulated sugar
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • Large pinch poppy seeds (optional)

Instructions

Prep the zucchini slaw
    Cup of Yum
  1. 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
  1. 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
  1. 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
  1. 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

Serving 1portion Calories 258kcal (13%) Carbohydrates 13g (4%) Protein 4g (8%) Fat 22g (34%) Saturated Fat 3g (15%) Monounsaturated Fat 5g Trans Fat 1g Cholesterol 12mg (4%) Sodium 882mg (37%) Fiber 4g (16%) Sugar 8g (16%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 258

% 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.