If you’re looking for a colorful, crunchy way to add more veggies into your life, look no further! This easy-to-prepare slaw is a must for summer barbecues and light lunches when the temperatures rise.
Serves: 4-6 as a side dish
2 medium zucchini, ends trimmed
2 yellow summer squash, ends trimmed
4 carrots, peeled and ends trimmed
1 red bell pepper, cored and seeded
2 Tbsp fresh flat-leaf parsley, chopped
½ cup light mayonnaise
1 Tbsp mustard (I used Dijon; cut it by half if you don’t love mustard)
2 Tbsp white wine vinegar
1 tsp sea salt
½ tsp black pepper
Using either a mandolin fitted with the thin julienne blade, a julienne peeler or a sharp knife, cut the zucchini, summer squash, carrots, and red bell pepper into 2-inch pieces and place into a large bowl.
Chop the scallions by hand and add them and the chopped parsley.
Combine the mayonnaise, mustard, vinegar, salt and pepper in a small bowl using a whisk.
Pour over the julienned vegetables and toss well. Season with more salt and pepper to taste.
Serve immediately or chill until ready. Slaw keeps in an airtight container in the refrigerator for 3-4 days. Enjoy!
Note: Recipe adapted from Fresh Every Day by Sara Foster. I doubled the amount of carrots, halved the amount of mustard in the dressing, and halved the black pepper. Find the full version of this recipe, along with more photographs, here.
Felicia Levinson is the founder of Unwritten Recipes, a blog about her adventures in baking and cooking. She was a professional dancer, toured 42nd Street, and has taught at dance studios in New York and the tristate area. When not experimenting in the kitchen at her home in Larchmont, Levinson writes musicals, comedies, dramas, and revues with her partner of more than 20 years.