Zucchini & Squash Slaw (With A Sweet & Tart Dressing)
Recipe: #21582
November 01, 2015
Categories: Salads, Vegetable Salad, Squash, One-Pot Meal, Brunch, July 4th, Labor Day, Passover, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, Vegetarian Dinner, Vegan Dinner, more
"I suggest using a Japanese mandolin (available at most Asian markets) to julienne the vegetables. You can use most any summer squash here, and the cut is very delicate so there is no cooking required for this. For other options, try adding beets, apples, parsnips, sweet potatoes, or cucumbers to the mix. If your watching your fat you could omit the oil in the dressing, it's not as good but you cut the fat by 100% making this salad completely fat free. Could mix in some toasted sesame seeds if so desired."
Original is 4 servings
Ingredients
- FOR SWEET & TART DRESSING
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Nutritional
- Serving Size: 1 (511.2 g)
- Calories 276.3
- Total Fat - 11.3 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 667.2 mg
- Total Carbohydrate - 40.5 g
- Dietary Fiber - 6.9 g
- Sugars - 27.8 g
- Protein - 5 g
- Calcium - 124.6 mg
- Iron - 2.1 mg
- Vitamin C - 60.3 mg
- Thiamin - 0.2 mg
Step by Step Method
FOR THE DRESSING
Step 1
In a jar with a sealable lid, add all the dressing ingredients; shake until well combined or until sugar dissolves.
FOR SALAD
Step 2
In a large bowl, combine the zucchini, yellow squash, carrots, broccoli, scallions, and parsley, and dressing. Season with salt and pepper and toss to mix. Taste for seasoning, adding more dressing if desired. Cover and refrigerate until ready to serve.
Tips
No special items needed.
0 Reviews
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