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), 0mg 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 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 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 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 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 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 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 6897
Reviewed Jul. 24, 2009

"How do you julinne squash"

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