Best Lemony Zucchini Slaw Recipes

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ZUCCHINI SLAW TWO WAYS



Zucchini Slaw Two Ways image

This zucchini slaw--made with thinly sliced zucchini, summer squash, bell pepper, and scallions--can turn out two ways: one with mayo, another with vinaigrette. You'll never give zucchini away again.

Provided by Sara Foster with Carolynn Carreno

Categories     Sides

Time 25m

Number Of Ingredients 18

2 medium zucchini (unpeeled, cut into 2-inch (5-cm) strips)
2 yellow summer squash (unpeeled, cut into 2-inch (5-cm) strips)
2 carrots (cut into 2-inch (5-cm) strips)
4 scallions ((white and green parts), cut into 2-inch (5-cm) strips)
1 bell pepper ((color of your choice), stemmed, seeded, and cut into 2-inch (5-cm) strips (optional))
1/4 cup chopped flat-leaf parsley leaves
Creamy Slaw Dressing or Sweet and Tart Dressing
Sea salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup white vinegar
1/2 cup granulated sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Large pinch poppy seeds

Steps:

  • Combine the zucchini, yellow squash, carrots, scallions, bell pepper, if using, and parsley in a large bowl or, if you want to try both dressings, divvy the veggies between a couple of bowls.
  • Whisk the mayonnaise, mustard, vinegar, salt, and pepper together in a small bowl. Use immediately or refrigerate in an airtight container for up to 1 week.
  • Combine the vinegar, sugar, salt, pepper, and poppy seeds, if using, in a jar. Screw the lid on tightly and shake the jar until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to 1 week.
  • Drizzle the veggies with either the creamy slaw dressing or the sweet and tart slaw dressing. Season with salt and pepper to taste and toss to coat. You can refrigerate the slaw for a little while, although it's best to serve it shortly after dressing it so it doesn't become soggy or weepy.

Nutrition Facts : ServingSize 1 portion, Calories 258 kcal, Carbohydrate 13 g, Protein 4 g, Fat 22 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 882 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 18 g

LEMONY ZUCCHINI RIBBONS



Lemony Zucchini Ribbons image

Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 tablespoon olive oil
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini
1/3 cup crumbled goat or feta cheese

Steps:

  • For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ZUCCHINI AND CARROT COLESLAW



Zucchini and Carrot Coleslaw image

A new twist on an old classic, using fresh vegetables from your garden.

Provided by Chef W. J. Anderson

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h45m

Yield 8

Number Of Ingredients 5

2 cups shredded zucchini
1 cup shredded carrot
¼ cup low-fat creamy salad dressing (such as Miracle Whip Light®)
1 teaspoon white sugar
salt and ground black pepper to taste

Steps:

  • Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.

Nutrition Facts : Calories 30.9 calories, Carbohydrate 4 g, Cholesterol 2.1 mg, Fat 1.6 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 77.7 mg, Sugar 2.5 g

MARINATED ZUCCHINI SALAD



Marinated Zucchini Salad image

Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 6h40m

Yield Serves four

Number Of Ingredients 6

1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

Steps:

  • Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
  • Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
  • Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams

MEDITERRANEAN ZUCCHINI SALAD



Mediterranean Zucchini Salad image

A great zucchini summer salad!

Provided by Nicole S.

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 7

2 each zucchini, peeled
½ pint cherry tomatoes, quartered
1 cup pitted Kalamata olives, quartered
1 (6 ounce) jar quartered artichoke hearts, drained and chopped
2 tablespoons white wine vinegar
1 lemon, juiced
2 tablespoons crumbled feta cheese, or to taste

Steps:

  • Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 27.2 g, Cholesterol 8.4 mg, Fat 10.2 g, Fiber 10 g, Protein 7.7 g, SaturatedFat 2.5 g, Sodium 1257.7 mg, Sugar 2.4 g

LEMONY ZUCCHINI SALAD



Lemony Zucchini Salad image

Refreshing and simple zucchini salad. Pairs well with everything from seafood to BBQ.

Provided by Alison Sprinkman

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 8

4 small zucchini, thinly sliced
½ small sweet onion (such as Vidalia®), thinly sliced
½ bunch fresh parsley, minced
1 lemon, zested and juiced
1 teaspoon Dijon mustard
2 teaspoons white sugar
salt and ground black pepper to taste
¼ cup light olive oil

Steps:

  • Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
  • Combine zucchini, onion, and parsley together in a bowl.
  • Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.

Nutrition Facts : Calories 79.7 calories, Carbohydrate 5.3 g, Fat 6.9 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 1 g, Sodium 24.4 mg, Sugar 2.3 g

ZUCCHINI SLAW



Zucchini Slaw image

This warm slaw makes a perfect topping for burgers, or it is wonderful all by itself!

Provided by MichelleB

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 teaspoon olive oil
2 medium zucchini, finely chopped
½ medium onion, finely chopped
3 tablespoons Italian salad dressing
1 bunch chopped fresh parsley

Steps:

  • Heat the olive oil in a saucepan over medium-low heat, and cook the zucchini and onion until onion is very tender. Mix in the Italian salad dressing and parsley, and continue cooking until heated through. Serve warm.

Nutrition Facts : Calories 69.2 calories, Carbohydrate 6.7 g, Fat 4.6 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 0.7 g, Sodium 201 mg, Sugar 3.3 g

ZUCCHINI SLAW



Zucchini Slaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Slice 2 medium zucchini into matchsticks. Whisk 1/2 cup mayonnaise, 3 tablespoons rice vinegar and 2 teaspoons each sugar and Sriracha in a large bowl. Add the zucchini, 1 cup shredded carrots, 1/2 thinly sliced red onion and 1/2 teaspoon kosher salt and toss.

ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE



Zucchini Noodle Salad with Lemon-Garlic Vinaigrette image

This is a healthy, simple, and easy zucchini noodle (or zoodle) salad that is suitable for your personalization. For variation, feel free to top with feta cheese, parmesan, chopped walnuts, chile flakes, whatever suits your palate.

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

¼ cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon dried basil
1 pinch salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
3 medium zucchini, ends trimmed
¼ cup chopped cilantro leaves and stems
¼ cup toasted pine nuts

Steps:

  • Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
  • Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
  • Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 10 g, Fat 23.3 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 86.9 mg, Sugar 4.8 g

RAW ZUCCHINI SALAD



Raw Zucchini Salad image

Small, fresh zucchini from your garden tastes best in this easy raw zucchini salad with dill, spring onions, and a simple vinegar dressing without oil. The salad needs to marinate overnight for best results.

Provided by kolibri

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time P1DT10m

Yield 3

Number Of Ingredients 7

3 tablespoons white wine vinegar
3 tablespoons white sugar
1 teaspoon salt
freshly ground pepper to taste
½ bunch fresh dill, chopped
4 cups cubed zucchini
2 green onions, trimmed and finely sliced

Steps:

  • Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill. Add zucchini and green onions and mix well. Cover and refrigerate for 24 hours. Mix before serving.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 19.1 g, Fat 0.4 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 797.9 mg, Sugar 15.6 g

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