This recipe for zucchini slaw two ways is a  healthy and light for a side dish to grilled burgers (chicken or beef burgers). 

 

Total Time          25 min

Serves               4-6

 

Ingredients

For the zucchini slaw

  • 2 medium zucchini, unpeeled, cut into 2-inch julienne
  • 3 yellow summer squash, unpeeled, cut into 2-inch julienne
  • 2 carrots, cut into 2-inch julienne
  • 4 scallions (white and green parts), cut into 2-inch julienne
  • 1 bell pepper (colour of your choice), cored, seeded, and cut into 2-inch julienne (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 store bought or homemade 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 sugar
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • Large pinch of poppy seeds (optional)

 

 

Directions
  • 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 it up between two bowls. Drizzle the slaw with 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 to chill it, although it’s best to serve it shortly after dressing so it doesn’t become soggy or weepy.

 

  • 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.

 

  • Sweet and Tart 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.
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