Zucchini Slaw Two Ways

Zucchini Slaw Two Ways  Recipe

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 Recognize This Slaw? Note

In this inspired riff on coleslaw, eerily prolific zucchini stands in for cabbage. That’s already been decided for you. What remains to be seen is whether you make it with a rich and creamy dressing containing mayo and mustard or a sweetly tart vinaigrette enhanced with sugar. There’s another decision you have another decision you get to make and that’s how to slice your squash. The perfectionist in us prefers the pleasing precise appearance of zucchini julienned with a chef’s knife or one of those handy julienne peelers, although you could instead save a little time and trouble if you toss the vegetables in the food processor. Though you may not initially recognize this new-fangled zucchini slaw, we suspect that you’ll detect hints of grandma’s recipe for cabbage slaw. (Were we right?!)

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 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 store bought or homemade 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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