Summer Squash Slaw
Created by PaulaG on June 12, 2014
- Servings: 8
- Prep Time: 20m
- Cook Time: 3h
- Recipe #12760
Ingredients
- 2 medium summer squash
- 2 medium zucchini
- 1 medium sweet red pepper, sliced thin
- 2 ounces sugar snap peas (trimmed and cut in thirds)
- 1/2 medium red onions
- 3 tablespoons oil (olive oil)
- 2 tablespoons balsamic vinegar
- 1 tablespoon low-fat mayonnaise
- 1 teaspoon honey
- 1 teaspoon fresh sage, finely snipped
- 1/2 teaspoon dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery seeds
- 1/4 teaspoon pepper
- Salt, to taste
How to Make
-
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.
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Step 2: Combine remaining ingredients, pour over vegetables and toss to blend. Cover and refrigerate for 3 to 4 hours.
Nutritional Facts
- 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