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Summer Squash Slaw Recipe

Summer Squash Slaw Recipe photo by Taste of Home

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In her Minneapolis, Minnesota kitchen, Mary Ann Kosmas creates this quick and colorful medley of fresh zucchini, summer squash and red pepper. "It's a flavorful way to use up my garden bounty," she notes, "and the dill adds wonderful herb flavor."

This recipe is:

Quick

Diabetic Friendly

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Summer Squash Slaw Recipe

Prep: 15 min. + chilling

Yield: 10 Servings

15 15

Ingredients

2 small yellow summer squash, julienned
2 small zucchini, julienned
1 small sweet red pepper, julienned
1/3 cup sliced onion
3 tablespoons vegetable oil
2 tablespoons cider or white wine vinegar
1 tablespoon mayonnaise
1 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon pepper

Directions

In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon. Yield: 10 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with cider vinegar and fat-free mayonnaise) equals 52 calories, 140 mg sodium, 0 cholesterol, 4 gm carbohydrate, 1 gm protein, 4 gm fat. Diabetic Exchanges: 1 fat, 1/2 vegetable.

Originally published as Summer Squash Slaw in Quick Cooking May/June 1998, p48

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Summer Squash Slaw

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Reviewed on Aug. 10, 2012 by BrendainPa

I made this recipe years ago, before everything was online! This is a wonderful way to use up summer squash, and you can make it even if you don't have all the vegetables. I've made it with only green squash and it's still great. The different varieties add a nice color contrast but are not crucial to the overall taste. Very, very good.

Reviewed on Jul. 12, 2008 by mattie sue

sounds good will try this