Summer Squash Slaw
Recipe: #12760
June 12, 2014
Categories: Salads, Side Dishes, Squash, Diabetic, Gluten-Free, Heart Healthy, more
"I created this recipe in 2004 for a contest. It earned me an honorable mention. It is a great dish for potlucks or cookouts. The cooking time is the time need to chill before serving."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (129 g)
- Calories 99.8
- Total Fat - 5.8 g
- Saturated Fat - 0.8 g
- Cholesterol - 0.3 mg
- Sodium - 21 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 1.4 g
- Sugars - 9.9 g
- Protein - 1.5 g
- Calcium - 23.3 mg
- Iron - 0.6 mg
- Vitamin C - 22.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
A mandolin makes quick work of preparing the vegetables or a food processor with with a slicing disk. Slice squash as thin as possible. Slice the red onion and red pepper into rings, same thickness as squash, separate onion into rings. Mix the squash, onion, red pepper and sugar snap peas together.
Step 2
Combine remaining ingredients, pour over vegetables and toss to blend. Cover and refrigerate for 3 to 4 hours.
Tips
- Mandoline or Food Processor with slicing blade
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