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.
In this inspired riff on coleslaw, zucchini stands in for cabbage. Consider it our love note to anyone who’s ever ended up with crazy amounts of zucchini in their garden. The only difficult part about the recipe is deciding whether you want a rich and creamy dressing with mayo and mustard or a sweetly tart vinaigrette enhanced with sugar.
Actually, there’s another decision you get to make. And that’s how to slice your squash. The perfectionist streak in us prefers the pleasing precise appearance of zucchini julienned with a chef’s knife or one of those handy julienne peelers, although the practical side of us likes to save a little time and trouble by tossing the vegetables in a food processor.–Sara Foster
HOW DO I FIX WATERY COLESLAW?
Slaw, no matter if it’s made from cabbage or zucchini can get watery if it’s made too far in advance. The salt in the dressing breaks down the veggies over time, resulting in a weepy, watery mess. You can prevent it by not mixing it up until you’re nearly ready to serve–but you can definitely prep all the parts in advance. However, if you find that your slaw has gotten watery you can simply strain it. Feel free to add another handful of veggies at this point, just to crisp it up again.
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.
For the creamy slaw dressing
For the sweet and tart dressing
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.
Serving: 1portionCalories: 258kcal (13%)Carbohydrates: 13g (4%)Protein: 4g (8%)Fat: 22g (34%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 12mg (4%)Sodium: 882mg (38%)Potassium: 761mg (22%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 6911IU (138%)Vitamin C: 82mg (99%)Calcium: 68mg (7%)Iron: 2mg (11%)
Originally published August 30, 2010
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
