Best Zucchini Slaw Recipes

ZUCCHINI SLAW

Steps:

• In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving.

ZUCCHINI SLAW

Steps:

• Mix dressing ingredients together.
• Mix slaw ingredients together.
• Pour over slaw tossing to coat.
• Chill for 1 hour.

APPLE ZUCCHINI SLAW

Steps:

• Mix yogurt and orange peel in small bowl.
• Mix remaining ingredients in large bowl. Pour yogurt mixture over zucchini mixture; stir gently to coat.

ZUCCHINI SLAW

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
• In a medium bowl, toss zucchini with stalk, apple, vinegar, sunflower seeds, and basil. Season with salt and pepper; serve.

LEMONY ZUCCHINI SLAW

Steps:

• Top and tail the zucchini. Julienne with a large knife, mandoline, food processor or spiralizer.
• Transfer zucchini to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.
• Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts to serve.

ZUCCHINI SLAW

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 SLAW

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.

CRISP ZUCCHINI AND APPLE SLAW

Steps:

• Mix mayo and dressing in large bowl.
• Add remaining ingredients; toss to coat.

SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW

Steps:

• Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
• Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
• Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
• Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
• Serve with slaw.

ZUCCHINI COLE SLAW

Steps:

• Toss the zucchini, carrot, celery, pepper, and cabbage in a large bowl.
• In small mixing bowl, whisk together the oil, lemon juice, mustard, salt and pepper to taste; pour over the veggies.

CRISPY ZUCCHINI SLAW

Steps:

• Using the largest holes on a box grater, grate the zucchini and carrots, and transfer to a large bowl. Cut the yellow pepper and radishes into 1-inch matchsticks, and add to bowl. Slice the celery as thinly as possible on the bias, and add to the bowl; add the corn.
• In a bowl, whisk together the mayonnaise, vinegar, celery seeds, sugar, salt, and pepper. Pour over salad; toss to combine. Garnish with zucchini blossoms, if desired, and serve.

CHARRED CORN TACOS WITH ZUCCHINI SLAW

Steps:

• Cut radishes and zucchini into tiny matchsticks with a mandoline. If you don't have a mandoline, you can use a peeler to peel thick ribbons down the long side of the zucchini. Stack the ribbons and cut them crosswise into thin matchsticks. Cut the radishes into a similar shape by hand. Toss radishes and zucchini together. Squeeze the juice of half a lime over the radish and season with salt to taste. Add more lime juice if desired. Set aside.
• Over a hot grill or an open gas-stove flame char the ears of corn until well-blackened but not completely burnt. If you're using the burner method, you'll probably, quickly, notice that corn likes to pop and snap, occasionally spraying you with splats of corn. It's a little scary, which is I why I suggest you remove anyone small and easily harmed before you begin. However, I found the charred corn flavor to be completely worth the scare and hope you do too.
• Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife and reserve.
• Heat a large sauté pan over medium heat. Melt the butter and oil together and once hot, add the onion. Cook the onion for about 5 minutes, until softened. Add the garlic and cook another minute. Add the beans and sauté until hot, about three to five minutes. Turn heat to high, add the charred kernels of corn to the mixture, and toss to combine until heated through. Squeeze the juice of one lime over the corn mixture, and use the juice to scrape up any stuck bits. Season the corn mixture with salt and chili powder. Stir in chopped herbs.
• Heat your tortillas by placing them one at a time directly on a gas stove burner, using tongs to flip them after a minute or starting to brown and blister.
• Fill each taco with a few small spoonfuls of the corn mixture and slaw. Top with a spoonful of crumbled cheese. Serve with an extra lime wedge on the side, and whatever fixings you like (sour cream, avocado wedges, etc. See above).

ZUCCHINI SLAW

Steps:

• Prepare all vegetable ingredients and mix together.
• Combine garlic, mayonnaise, vinegar, cayenne, and mustard and mix well.
• Add dressing to salad and mix well adding salt and pepper to taste. Top with cilantro -- refrigerate before serving!

CREAMY ZUCCHINI APPLE SLAW WITH TOASTED WALNUTS

Steps:

• Combine first 5 ingredients in large bowl.
• Mix mayo and seasoning until blended. Add to apple mixture; toss to evenly coat.
• Refrigerate several hours or until chilled.

BRUSSEL SPROUT AND ZUCCHINI SLAW

Steps:

• In a medium bowl the mayonnaise and Honey Dijon Mustard.
• Squeeze the lime juice into the mayonnaise and Honey Dijon Mustard,
• Add the Dill, Salt and Pepper to the mixture, mix well. Set the dressing aside.
• Cut ends off Brussel Sprouts, then cut them in half. In a food processor using the grater blade, grate a few Brussel Sprouts at a time. Add grated Sprouts to a large bowl.
• Grate the Zucchini are dice it, and add to the Broussel Sprouts.
• Cook the bacon! Allow to cool!
• Peel the apple and dice it, and add to the Brussel Sprouts and Zucchini.
• Crumble the bacon and add to the Brussel Sprouts and Zucchini.
• Pour in the sunflower seeds, mix well.
• Add the dressing and toss the slaw! Chill 30 minutes!

ZUCCHINI SLAW

Steps:

• 1. Combine zucchini and salt; toss well. Place in colander; let stand for 30 minutes. Rinse under cold water; drain and squeeze out excess moisture.
• 2. Place zucchini in a bowl and add carrot, red pepper, onion, and celery; toss well. Sprinkle with parsley and dill.
• 3. Combine mayonnaise, mustard, vinegar, olive oil, honey, horseradish, and pepper; stir into zucchini mixture. Taste and adjust seasoning if necessary.