Hey, What’s Cookin’?
What is a slaw without cabbage? It’s still a slaw! Sometimes you need to change things up, and Summer Squash Slaw does just that; no cabbage, but plenty of zuchini and summer squash and other crisp, flavorful vegetables. This slaw is great for meal prepping because the salad keeps well in the fridge during the week. It’s the perfect salad for a buffet because it can stand at room temperature. Summer Squash Slaw also makes a very satisfying snack for those times you want something crunchy and delicious and are trying to stay away from chips and crackers!
You can save time preparing the salad by buying the zucchini, summer squash, and carrots already spiralized–but that can make the salad a little expensive. You can also quickly shave those vegetables into ribbons using a vegetable peeler; shave them down as far as you can and chop up the remaining core and throw it in as well!
Summer Squash Slaw
Adapted from: a recipe by Martha Stewart
- 1/4 cup white wine OR white balsamic vinegar
- 2 tbs extra-virgin olive oil
- 1 tsp celery seeds
- 1 tsp sugar or plant-based sweetener equivalent
- 2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 3 medium yellow or green zucchini, or a combination; spiralized, ribbon-cut with a vegetable peeler, or coarsely grated (6 cups)
- 3 medium carrots, peeled and spiralized, ribbon-cut with a vegetable peeler or coarsely grated (2 cups)
- 1 yellow, orange, or red bell pepper; seeds removed, very thinly sliced (1-1/2 cups)
- 1/2 sweet onion (such as Vidalia); very thinly sliced (1-1/2 cups)
- 1/4 cup fresh basil or flat-leaf parsley, thinly sliced
- In a large bowl, whisk together vinegar, oil, celery seeds, sugar, salt and pepper.
- Add the squash, carrots, bell pepper, onion, and basil to the dressing; toss to combine and evenly coat. Let stand at room temperature 30 minutes and toss again before serving, or cover and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving.
Photograph via: Martyna Szczesna for Martha Stewart