Sweet and Tart Zucchini Slaw

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Are you one of those people that is always on the lookout for new recipes to use up that abundance of zucchini in the garden?  Yeah, me too.  When you have a delicious recipe like this one to use up that summer veggie, you might start to look at that abundance in a new light.

I think you'll find crunchy raw vegetables tossed with a sweet and tart dressing a winning combination of tastes and texture.  The addition of poppy seeds provides a unique twist.  Serve it as a light salad for lunch or as a side dish to a barbecue dinner.  It is certainly a nice change from the classic creamy slaw (always a favorite).  This slaw is best eaten soon after it is made because the vegetables will start to release moisture as the mixture sits.  That being said, the leftovers are still tasty.  They just lose some crunch.

About that barbecue dinner... stay tuned.  (There's bacon involved!)
Printable Recipe

Sweet and Tart Zucchini Slaw
serves 6

For the Dressing
1/4 cup plus 2 Tablespoons granulated sugar
1/4 cup plus 2 Tablespoons white vinegar
1 Tablespoon vegetable oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon yellow mustard
2 teaspoons poppy seeds

For the Slaw
2 medium zucchini, ends removed and cut into a 2-inch julienne
2 yellow summer squash, ends removed and cut into a 2-inch julienne
2 medium carrots, ends removed and cut into a 2-inch julienne
4 green onions (white and green parts), finely chopped
1 red bell pepper, cored, seeded, and julienned
1/4 cup chopped fresh flat-leaf parsley

For the Dressing
Combine all of the ingredients in a glass jar.  Place a lid on tightly and shake the jar until the sugar dissolves.  Use immediately or refrigerate in an airtight container for up to 1 week.

For the Slaw
Combine the zucchini, squash, carrots, green onions, pepper, and parsley in a large bowl.  Drizzle the vegetables with the dressing and toss.  Serve immediately or shortly after.  Enjoy!

Source: Slaw Adapted from Fresh Everyday, by Sarah Foster, Dressing adapted from Cotton Country


  1. what tool did you use to cut up the veggies? Can't be a regular knife. Please share!

    1. I use a mandoline, but you can use a sharp knife.


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