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

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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."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings


  • 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

Nutritional Facts

1/2 cup: 52 calories, 4g fat (0 saturated fat), 0 cholesterol, 140mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 vegetable.


  1. 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.
Originally published as Summer Squash Slaw in Quick Cooking May/June 1998, p48

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BrendainPa User ID: 861741 49361
Reviewed Aug. 10, 2012

"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."

mattie sue User ID: 4643 26278
Reviewed Jul. 12, 2008

"sounds good will try this"

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