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Close up of a pile of zucchini slaw with carrots, squash, and bell peppers, sprinkled with parsley. 2 forks in the background.
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4.80 / 10 votes

Zucchini Slaw Two Ways

This zucchini slaw--made with thinly sliced zucchini, summer squash, bell pepper, and scallions--can turn out two ways: one with mayo, another with vinaigrette. You'll never give zucchini away again.
Prep Time25 minutes
Total Time25 minutes
Course: Sides
Cuisine: American
Servings: 4 to 6 servings
Calories: 258

Ingredients

For the zucchini slaw

  • 2 medium zucchini, unpeeled, cut into 2-inch (5-cm) strips
  • 2 yellow summer squash, unpeeled, cut into 2-inch (5-cm) strips
  • 2 carrots, cut into 2-inch (5-cm) strips
  • 4 scallions, (white and green parts), cut into 2-inch (5-cm) strips
  • 1 bell pepper, (color of your choice), stemmed, seeded, and cut into 2-inch (5-cm) strips (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 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 granulated sugar
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • Large pinch poppy seeds, (optional)
US - Metric

Instructions

Prep the zucchini slaw

  • 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 the veggies between a couple of bowls.

Make the creamy slaw dressing

  • 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

  • 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.

Assemble the slaw

  • Drizzle the veggies with either 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, although it's best to serve it shortly after dressing it so it doesn't become soggy or weepy.

Nutrition

Serving: 1portion | Calories: 258kcal | Carbohydrates: 13g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 882mg | Fiber: 4g | Sugar: 8g