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A green plate holds a fresh salad made of thinly sliced zucchini and red bell peppers, garnished with herbs and poppy seeds. A fork rests on the plate.
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Sweet and Tart Zucchini Slaw

Once you try this recipe, you'll never give away your garden zucchini again!
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: Butternut squash, Carrots, Red Bell Pepper, Zucchini
Servings: 6
Author: Nicole

Equipment

Ingredients

For the Dressing

  • ¼ cup plus 2 tablespoons granulated sugar
  • ¼ cup plus 2 tablespoons white vinegar
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoons Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon yellow mustard
  • 2 teaspoons poppy seeds

For the Slaw

  • 2 medium zucchini ends removed and cut into a 2-inch julienne
  • 2 yellow summer squash ends removed and cut into a 2-inch julienne
  • 2 medium carrots ends removed and cut into a 2-inch julienne
  • 4 green onions white and green parts, finely chopped
  • 1 red bell pepper cored, seeded, and julienned
  • ¼ cup chopped fresh flat-leaf parsley

Instructions

For the Dressing

  • Combine all of the ingredients in a glass jar. Place a lid on tightly and shake the jar until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to 1 week.

For the Slaw

  • Combine the zucchini, squash, carrots, green onions, pepper, and parsley in a large bowl. Drizzle the vegetables with the dressing and toss. Serve immediately or shortly after. Enjoy!

Nutrition

Calories: 99kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 617mg | Potassium: 498mg | Fiber: 3g | Sugar: 13g | Vitamin A: 4571IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 1mg
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