Zucchini Slaw Two Ways

Anyone who’s ever planted a summer vegetable garden has faced the problem of too much zucchini; it just grows like crazy. This slaw is a great way to use up extra squash in an unusual way: raw. I give two different dressings here because I find that some people like a vinegar-based dressing, others like mayonnaise.–Sara Foster

LC Make Quick Work of It Note

Say hello to slaw your way, whether rich and creamy with mayo and mustard or tart and sweet with vinegar and sugar. While we prefer the pleasing appearance of precisely julienned zucchini, you can save yourself a lot of time and trouble if you just toss the vegetables in the food processor. Tastes the same.

Zucchini Slaw Two Ways Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4 to 6


  • For the zucchini slaw
  • 2 medium zucchini, unpeeled, cut into 2-inch julienne
  • 2 yellow summer squash, unpeeled, cut into 2-inch julienne
  • 2 carrots, cut into 2-inch julienne
  • 4 scallions (white and green parts), cut into 2-inch julienne
  • 1 bell pepper (color of your choice), cored, seeded, and cut into 2-inch julienne (optional)
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • Creamy Slaw Dressing or Sweet and Tart Dressing
  • Sea salt and freshly ground black pepper, to taste
  • For the creamy slaw dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • For the sweet and tart dressing
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • Large pinch of poppy seeds (optional)


  • Make the slaw
  • 1. Combine the zucchini, yellow squash, carrots, scallions, bell pepper, if using, and parsley in a large bowl or, if you want to try both dressings, divvy it up between two bowls. Drizzle the slaw with the creamy slaw dressing or the sweet and tart slaw dressing. Season with salt and pepper to taste,and toss to coat. You can refrigerate the slaw for a little while to chill it, although it’s best to serve it shortly after dressing so it doesn’t become soggy or weepy.
  • Make the creamy slaw dressing
  • 2. Whisk the mayonnaise, mustard, vinegar, salt, and pepper together in a small bowl. Use immediately or refrigerate in an airtight container for up to 1 week.
  • Make the sweet and tart slaw dressing
  • 3. Combine the vinegar, sugar, salt, pepper, and poppy seeds, if using, in a jar. Screw the lid on tightly and shake the jar until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to 1 week.
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