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Summer Squash Slaw

 Summer Squash Slaw
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."
10 ServingsPrep: 15 min. + chilling


  • 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


  • 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 Facts: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.