Summer Squash Slaw
A vibrant summer squash slaw featuring crisp julienned vegetables, tangy vinegar, and fresh herbs, perfect for light, refreshing side dishes or picnics during warm weather.
Ingredients
- 2 small yellow summer squash, julienned ⓘ
- 2 small zucchini, julienned ⓘ
- 1 small sweet red pepper, julienned ⓘ
- 1/3 cup sliced onion ⓘ
- 2 tablespoons vegetable oil ⓘ
- 2 tablespoons cider or white wine vinegar ⓘ
- 1 tablespoon mayonnaise ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 teaspoon dill weed ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon celery salt ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- In a large bowl, combine the julienned summer squash, zucchini, red pepper, and sliced onion.
- In a small bowl, mix together vegetable oil, vinegar, mayonnaise, sugar, dill weed, salt, celery salt, and pepper.
- Pour the dressing over the vegetable mixture and toss to coat evenly.
- Cover and refrigerate until chilled before serving.
Tips & Substitutions
For added crunch, consider incorporating shredded carrots or cabbage into the slaw. If you're short on time, pre-julienned vegetables can be a convenient substitute. For a tangy kick, a splash of lemon juice can enhance the dressing. You can also use Greek yogurt instead of mayonnaise for a healthier twist, especially if you're exploring vegan recipes.
Serving Suggestions
This Summer Squash Slaw pairs beautifully with grilled meats, making it an excellent side for barbecues or picnics. It can also be served alongside sandwiches or as a topping for tacos. To elevate your meal, consider serving it with Easy Spiced Pecans for a delightful crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The slaw may become slightly watery as it sits, so give it a good stir before serving. This dish is best enjoyed chilled, so keep it in the fridge until you're ready to eat.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Squash Slaw contains roughly 38 calories, with 1g protein, 7g carbohydrates, and 1g fat. It is a good source of vitamin C (17% of the Daily Value). Note that it is relatively high in sodium, at 738mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash in this slaw?
Absolutely! You can substitute with other squash varieties like pattypan or even butternut squash, though the texture may vary. Just ensure they are julienned for consistent cooking and presentation.
How long can I make this slaw ahead of time?
You can prepare the slaw a day in advance; just keep it covered in the refrigerator. The flavors will meld beautifully overnight, but for the crispest texture, try to serve it within 1-2 days of making it.
Is there a way to make this slaw spicier?
Yes! You can add finely chopped jalapeños or a dash of hot sauce to the dressing for some heat. If you enjoy a bit of a kick, consider topping the slaw with crushed red pepper flakes before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).