Summer Squash Salad Recipe
Summer Squash Salad Recipe photo by Taste of Home
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Summer Squash Salad Recipe

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This is a colorful and tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is inexpensive to prepare and a great way to put this fresh produce to use. -Diane Hixon, Niceville, Florida
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-16 servings


  • 4 cups julienned zucchini
  • 4 cups julienned yellow squash
  • 2 cups sliced radishes
  • 1 cup canola oil
  • 1/3 cup cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons snipped fresh parsley
  • 1-1/2 teaspoons salt
  • 1 teaspoon dill weed
  • 1/2 teaspoon pepper

Nutritional Facts

3/4 cup: 137 calories, 14g fat (2g saturated fat), 0 cholesterol, 274mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.


  1. In a large bowl, toss the zucchini, squash and radishes. In a small bowl, whisk the remaining ingredients. Pour over vegetables. Cover and refrigerate for at least 2 hours. Yield: 12-16 servings.
Originally published as Summer Squash Salad in Taste of Home June/July 1995, p37

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Tantlian User ID: 2735933 3141
Reviewed Aug. 14, 2014

"I will say that this was unexpectedly good! I think that the dressing is the key and any vegetable added to the squash will do. I didn't have any radishes on hand so I simply cut some Vidalia onions into the mix and it was great! Thanks to the chef for this healthy alternative to cooking squash to death."

gizmogal User ID: 5394572 5063
Reviewed Aug. 27, 2012

"What a colorful, crunchy and healthy salad this is! Like others I found there's way too much oil. I found it's best served the same day; leftovers next day tended to have limp veggies. Still with less oil it's a great summertime salad."

alk272 User ID: 5745200 199056
Reviewed Jul. 15, 2012

"What a fast easy way to use up my summer squash. Took this to a picnic and it was loved by all!"

ladybug810 User ID: 791745 4966
Reviewed Sep. 10, 2011

"This is a great recipe I've made many times. I just chop the veggies however is easiest, which usually means small chunks--it all tastes the same! :-) I will add one important note--you do NOT need 1 full cup of oil! I use 1/4 cup and it is plenty."

PrincessNibbles User ID: 5141573 5854
Reviewed Jul. 24, 2010

"I had to make do without the radishes or zucchini, just young yellow squash, and it was wonderful! I can't wait to try it as written."

Summy User ID: 1386846 6710
Reviewed Feb. 4, 2010

"Julienne means to cut the veggies into 1/4 inch wide & 2 inch long matchstick sized pieces. I like the way it looks so elegant, although I'm sure this recipe would be delicious no matter how you cut the veggies. I only used 1/4 cup oil, and I added a tsp of sugar to the dressing. Refreshing and delicious!"

madcat12 User ID: 3145860 6897
Reviewed Jul. 24, 2009

"How do you julinne squash"

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