Yes, it’s that time of year, when we start wondering what we’re going to do with all this zucchini (and why did we plant so much in the first place). Here’s a fresh idea I got from Sara Foster’s Fresh Every Day cookbook: zucchini slaw. The main component is zucchini, of course, but this is a fairly adaptable recipe in which you can easily mix up the vegetables to accommodate what you have on hand. I made a few substitutions myself. I enjoyed the sweet-tart flavor of the dressing, which made for a much lighter slaw than the traditional mayonnaise-dressed versions. This slaw would make a great side dish for grilled hamburgers or chicken, a relish for hot dogs or sausages, or pack it in a picnic basket.
Time to make: ~20 minutes (less if you use a food processor to shred the vegetables)
Yields: 4 servings
- 1 lg. or 2 med. zucchini
- 2 carrots, peeled
- 2 scallions
- 2 sm. sweet or hot peppers — I used an Italian hot yellow pepper, which added a nice subtle heat
- ¼ cup apple cider vinegar
- ¼ cup sugar
- salt and pepper to taste
Trim off the ends of the zucchini and carrots. Cut in half or quarters, depending on the length. Then cut into matchsticks, or julienne using a mandoline, or shred using a food processor. (I used the food processor, which made short work of this task.) Set aside in a large bowl.
Trim the root ends and dark green stalks from the scallions. Cut lengthwise into thin strips and add to the bowl.
Halve the peppers and remove the seeds and stem. Cut into thin strips and add to the bowl. Mix the vegetables well.
In a jar mix the vinegar and sugar. Close tightly and shake vigorously until the sugar is dissolved. Add salt and pepper to taste. Pour over the salad and toss well. Serve immediately after dressing.