Summer Squash Slaw
Bright, crisp, and bursting with garden-fresh flavors, this Summer Squash Slaw is the ultimate warm-weather side dish. Packed with a vibrant medley of julienned yellow summer squash, zucchini, carrot, and red bell pepper, this no-cook recipe showcases the best of seasonal produce. A zesty dressing made from apple cider vinegar, honey, olive oil, and Dijon mustard ties everything together with just the right balance of tanginess and sweetness. Ready in just 20 minutes, this gluten-free and vegetarian slaw is perfect for barbecues, picnics, or as a refreshing topping for sandwiches and tacos. Serve it chilled to let the flavors shine—this healthy and colorful dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 medium Yellow summer squash
- 2 medium Zucchini
- 1 large Carrot
- 1 large Red bell pepper
- 4 stalks Green onion
- 2 tablespoons Fresh parsley
- 2 tablespoons Apple cider vinegar
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the yellow summer squash, zucchini, and carrot. Trim off the ends and julienne all three into thin, uniform strips. Place them in a large mixing bowl.
Core and seed the red bell pepper. Slice it into thin strips and add it to the bowl with the squash and carrot.
Thinly slice the green onions and finely chop the fresh parsley. Add both to the bowl with the vegetables.
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined and slightly emulsified.
Pour the dressing over the vegetable mixture. Toss everything together gently but thoroughly to ensure all the vegetables are evenly coated with the dressing.
Cover the bowl and let the slaw sit in the refrigerator for at least 15 minutes to allow the flavors to meld.
Serve the Summer Squash Slaw chilled, either as a side dish or a topping for sandwiches and tacos.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 20.9 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1631 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
