Best Summer Squash Slaw Recipes

SUMMER SQUASH SLAW

Summer Squash Slaw image

Each forkful of this easy make-ahead slaw offers a colorful tangle of zucchini, carrots, bell pepper, onion, and basil.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

1/4 cup white-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon celery seeds
1 teaspoon sugar
Kosher salt and freshly ground pepper
3 medium yellow or green zucchini, or a combination, spiralized or coarsely grated (6 cups)
3 medium carrots, peeled and spiralized or coarsely grated (2 cups)
1 yellow, orange, or red bell pepper, stem and seeds removed, very thinly sliced (1 1/2 cups)
1/2 sweet onion, such as Vidalia, very thinly sliced (1 1/2 cups)
1/4 cup thinly sliced fresh basil

Steps:

In a large bowl, whisk together vinegar, oil, celery seeds, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add squash, carrots, bell pepper, onion, and basil. Toss to combine and evenly coat in vinaigrette. Let stand at room temperature 30 minutes and toss again before serving, or cover and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving.

SUMMER SQUASH SLAW

Summer Squash Slaw image

In her Minneapolis, Minnesota kitchen, Mary Ann Kosmas creates this quick and colorful medley of fresh zucchini, summer squash and red pepper. "It's a flavorful way to use up my garden bounty," she notes, "and the dill adds wonderful herb flavor."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 small yellow summer squash, julienned
2 small zucchini, julienned
1 small sweet red pepper, julienned
1/3 cup sliced onion
3 tablespoons vegetable oil
2 tablespoons cider or white wine vinegar
1 tablespoon mayonnaise
1 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon.

Nutrition Facts : Calories 52 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 140mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

AHI TUNA WITH CURRIED SUMMER SQUASH, CHAYOTE SLAW, AND COCONUT CREAM

Ahi Tuna with Curried Summer Squash, Chayote Slaw, and Coconut Cream image

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 24

Ingredients

3 medium summer squash, peeled
1/2 sweet onion, sliced
2 cloves garlic sliced
1/4 cup grapeseed oil
1/2 tablespoon curry powder
2 kaffir lime leaves
6 ounces coconut milk
18 ounces chicken stock
1 teaspoon ginger juice
Salt
1 teaspoon ground cumin
1 cup julienned chayote squash
1 cup julienned canary melon
1 tablespoon sesame seeds (toasted)
2 ounces orange reduction
5 ounces diced ahi
1 teaspoon sesame oil
1 tablespoon sliced scallion
Salt
6 ounces heavy cream
6 ounces coconut milk
1/4 cup toasted coconut
12 ounces ahi tuna loin
12 Thai basil leaves

Steps:

Curried Squash: Place sliced squash, onion, and garlic into a saucepan and sweat with grapeseed oil. Stir in curry powder, add lime leaves, coconut milk, and stock. Simmer for 5 to 8 minutes. Remove lime leaves and blend. Finish by seasoning with ginger juice, salt, and ground cumin. Chill.
Chayote Slaw: Toss all ingredients together and season with salt.
Ahi Poke: Toss together in a bowl. Chill.
Coconut Cream: Reduce cream. Add milk and reduce. Add toasted coconut. Chill.
Ahi Tuna: Char the tuna loin in a wok, remove from a pan, and let rest. Place poke, charred tuna (sliced) and slaw in a bowl. Pour in squash puree and garnish with coconut cream and basil.

SUMMER SQUASH SLAW

Summer Squash Slaw image

This is a great dish for potlucks or cookouts. The cooking time is the time need to chill before serving.

Provided by PaulaG

Categories < 30 Mins

Time 19m

Yield 8 serving(s)

Number Of Ingredients 14

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 onion
3 tablespoons 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 seed
1/4 teaspoon pepper

Steps:

Slice squash as thin as possible (I use the food processor and smallest slicing blade.).
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.
Combine remaining ingredients, pour over vegetables and toss to blend.
Cover and refrigerate for 3 to 4 hours.

SUMMER SQUASH SLAW WITH FETA AND TOASTED BUCKWHEAT

Summer Squash Slaw with Feta and Toasted Buckwheat image

Categories Feta Squash Summer Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup buckwheat groats
1 1/2 pounds yellow summer squash, julienned on a mandoline, or with a knife
2 scallions, thinly sliced
1/4 cup coarsely chopped fresh mint
1 teaspoon coarsely chopped fresh marjoram or oregano
3 tablespoons olive oil
1 tablespoon fresh lemon juice
Kosher salt
Freshly ground black pepper
4 ounces feta, thinly sliced

Steps:

Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.
Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.
Do ahead: Buckwheat can be toasted 2 days ahead. Store airtight at room temperature.