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Summer Squash Salad

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


  • 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


  • 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.

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Average Rating:
  • Melissa
    May 28, 2019

    Made exactly to recipe, however I added a quick drizzle of agave. Delicious!

  • Tantlian
    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
    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
    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
    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
    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
    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
    Jul 24, 2009

    How do you julinne squash