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Summer Squash Slaw
Credit:
Martyna Szczesna
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
1/4 cup white-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon celery seeds
1 teaspoon sugar
Kosher salt and freshly ground pepper
3 medium yellow or green zucchini, or a combination, spiralized or coarsely grated (6 cups)
3 medium carrots, peeled and spiralized or coarsely grated (2 cups)
1 yellow, orange, or red bell pepper, stem and 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 thinly sliced fresh basil
Cook's Notes
If using spiralized squash, cut the spirals into 6-inch lengths for easier eating.
Gallery
Summer Squash Slaw
Credit:
Martyna Szczesna
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Serves 6 to 8
Gallery
Summer Squash Slaw
Credit:
Martyna Szczesna
Summer Squash Slaw
Credit:
Martyna Szczesna
Summer Squash Slaw
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Serves 6 to 8
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 1/4 cup white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon celery seeds
- 1 teaspoon sugar
- Kosher salt and freshly ground pepper
- 3 medium yellow or green zucchini, or a combination, spiralized or coarsely grated (6 cups)
- 3 medium carrots, peeled and spiralized or coarsely grated (2 cups)
- 1 yellow, orange, or red bell pepper, stem and 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 thinly sliced fresh basil
Directions
In a large bowl, whisk together vinegar, oil, celery seeds, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add squash, carrots, bell pepper, onion, and basil. Toss to combine and evenly coat in vinaigrette. 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.
Cook's Notes
If using spiralized squash, cut the spirals into 6-inch lengths for easier eating.
Cook’s Notes
If using spiralized squash, cut the spirals into 6-inch lengths for easier eating.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Summer Squash Slaw
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Summer Squash Slaw
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
