*I know, I know, I just signed off the other day. I forgot I had this ready to post and I couldn't leave you at the end of the summer without it. I've made it a couple of time recently and just love it!
Since I don't have my own garden this year, I haven't had to deal with zucchini and summer squash coming out my ears like I have in the past. However, I was given a bunch of it all within a couple of days and needed a new idea of how to use it. My kids won't really eat it cooked and I'll just say it's not my husband's favorite vegetable. So, I thought about making a raw zucchini salad and thought a slaw would be perfect. I found this recipe right away, made my own little tweaks and came up with this wonderful, fresh, slightly crunchy and definitely tasty salad. So, if you're looking to use up what's left in your garden, look no further!
Cool Zucchini Slaw
For the slaw:
1 1/2 pounds zucchini and/or summer squash, (about 3 medium), grated
1/2 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced (I just used a small amount of a red onion)
1 large granny smith apple, peeled and grated
1 large red or green bell pepper, julienned
2-4 Tbsp. chopped fresh basil
For the vinaigrette:
1/4 cup cider vinegar
3 tablespoons frozen apple juice concentrate
drizzle of olive oil
Salt & freshly ground pepper, to taste
Shred the zucchini/squash, as well as the onion and set it in a colander for about half an hour to drain out some of the liquid. Once drained, add the zucchini and onion to a salad bowl, and add the apple pepper and fresh basil.
In a small bowl, whisk together the vinaigrette ingredients. Taste for seasoning and adjust, if necessary. Pour over slaw and toss to coat. Serve immediately.