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During this time of year, most gardens are overflowing with squash and zucchini - I thought it would be fun (and tasty) to put a spin on a traditional cole slaw recipe by adding some of them into it and developing a Summer Squash Coleslaw.
The flavors meld together so well, and the colors that the dish produces are just so beautiful. Plus, by adding these veggies into the slaw – you get a whole new health element added.
Ingredients
- 1 medium sized yellow squash, unpeeled & julienned
- 2 small zucchini, unpeeled & julienned
- 1 small onion, thinly sliced
- 3/4 cup shredded purple cabbage
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil mayonnaise
- 1 tablespoon sugar (or sugar substitute)
- 1/2 teaspoon dill weed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
Instructions
In a large bowl, combine squash, zucchini, onion, & purple cabbage. In a separate small bowl, combine the remaining ingredients & mix well with a whisk. Pour over the squash mixture & toss to coat. Cover & refrigerate for at least 30 minutes before serving. Serve with a slotted spoon.
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