Summer Squash Slaw

Well, it may not be summer but with produce at its peak, this is an easy recipe made with farm fresh ingredients. Each forkful of this easy make-ahead slaw offers a colorful tangle of zucchini, carrots, bell pepper, onion, and basil. Put it on top of your burger for a fun tailgate dish.

Ingredients:

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  • 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

Instructions:

1.       In a large bowl, whisk together vinegar, oil, celery seeds, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper.

2.        Add squash, carrots, bell pepper, onion, and basil.

3.        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.

COOK'S NOTES

If using spiralized squash, cut the spirals into 6-inch lengths for easier eating.

Recipe courtesy of THE FOOD NEWSLETTER