Zucchini Slaw

This zucchini slaw is an easy crunchy, crispy summer side dish, and perfect for using up the bounty from your garden. 

 

Enjoy this zucchini slaw served with grilled or fried chicken, burgers, or fish tacos. It's delicious as a cold summer side dish, as a substitute for a salad, and added to sandwiches. 

We don't have enough space in our backyard to actually have a vegetable garden, and the way our house faces is not container garden friendly. Fortunately, we have friends and family who "gift" us with enough zucchini and summer squash to make all my favorite zucchini dishes. 

This slaw is quickly becoming a favorite (In fact, I scarfed down more than my fair share!). 

Ingredients:

Zucchini: You can also substitute crookneck squash, pattypan squash, or any other summer squash you have on hand. A variety of colors is always gorgeous. 

Carrots and red onion.

Rice Vinegar.

Sriracha sauce: If you can't find it, you can substitute sambal oelek (an Indonesian chile paste), Tapatío, or Cholula. 

Sugar. 

Mayonnaise: I used Japanese-style mayonnaise (Kewpie brand), which is slightly sweeter, more tangy, and richer than our typical mayonnaise. It's made with just egg yolks rather than whole eggs. There is also MSG (much misunderstood), which adds extra umami. 

If you don't have Kewpie Mayo or don't want to add another ingredient to your fridge, you can doctor up regular mayonnaise by adding some rice vinegar and sugar. For a cup of mayonnaise, add an extra tablespoon of rice vinegar and an extra half tablespoon of sugar. 

If you do add Japanese mayonnaise to your condiment collection, be sure to try Japanese potato salad and Japanese-style soufflé pancakes. Both are big favorites here. 

Kewpie mayonnaise was first introduced to Japan in the early 20th century by Toishiro Nakashima who had first discovered mayo on a visit to the United States and adapted it to Japanese tastes (source: Just One Cookbook). 

You can use Japanese mayonnaise anywhere you would use standard mayo for an extra "something something." I love it. Plus, the packaging is great for drizzling. 

Equipment You May Need:

For cutting the zucchini, you can use a knife, a shredder/peeler, or the shredder attachment for your food processor. While specialized, I used the spiralizer attachment for my KitchenAid mixer, and then cut the long "zoodles" into shorter pieces. 

For the carrots, I used a shredder/peeler. It's so easy to use and super easy to clean. A box grater or the grater on your food processor would be fine too. 

Recipe Variations:

I added a small handful of cilantro on top when serving. You could also add some thinly slice red bell pepper if you like. 

Tip for Success: 

Typically, the salt in the recipe will break down vegetables a bit and cause it to "weep" water, diluting the dressing. 

If you planning on making this slaw in advance, it's a good idea to salt the zucchini in a colander over a bowl in the fridge and let it drain for about an hour. Rinse the zucchini and then mix the rest of the salad and toss it in the dressing. 

More of my Favorite Zucchini Recipes You May Also Enjoy:

Cheesy Zucchini Sandwich Bread

Zucchini Fried Rice

Zucchini Parmesan Salad

Zucchini Pizza

Vietnamese Zucchini and Carrot Salad with Peanuts

August 8 is National Zucchini Day! The Foodie Extravaganza group (we celebrate obscure food holidays) is posting zucchini recipes to help you celebrate! 

• Black Bean and Zucchini Enchilada Casserole by A Day in the Life on the Farm
• Cheesy Summer Squash Sourdough Flatbread by Food Lust People Love
• Golden Zucchini with Whipped Ricotta and Feta by Pandemonium Noshery
• Keto Zucchini Balls in Creamy Tomato Gravy by Sneha's Recipe
• Seared Zucchini Topped with Fresh Corn Salad by Culinary Cam
• Zucchini & Orzo Pasta Baked Cheddar Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Slaw by Karen's Kitchen Stories
• Zucchini with Cheese Flatbread by Palatable Pastime

Zucchini Slaw

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 20 MinTotal time: 20 Min

This zucchini slaw is an easy crunchy, crispy summer side dish, and perfect for using up the bounty from your garden.

Ingredients

• 2 medium zucchini, including peel, shredded, spiralized and cut into 4 inch lengths, or cut into 1/8 inch strips/matchsticks (see note regarding salting and draining)
• 1 cup peeled and shredded carrots (from two smaller carrots)
• 1/2 red onion, peeled, halved, and thinly sliced
• 1/2 cup Japanese or standard mayonnaise
• 3 tablespoons rice vinegar
• 2 teaspoons granulated sugar
• 2 teaspoons Sriracha sauce
• 1/2 teaspoon kosher salt

Instructions

1. Combine the zucchini, carrots, and red onion in a large bowl.
2. In a small bowl, whisk together the mayonnaise, rice vinegar, sugar, Sriracha sauce, and salt. Drizzle it over the vegetables and toss everything together to combine.
3. Keep chilled before serving.

Notes

If you are making ahead, sprinkle the shredded zucchini with a teaspoon of kosher salt and place it in a strainer over a bowl and let drain, tossing occasionally, for 30 minutes to an hour. Rinse and dry with paper towels.

Nutrition Facts

Calories

157.18

Fat (grams)

14.25 g

Sat. Fat (grams)

2.25 g

Carbs (grams)

6.39 g

Fiber (grams)

1.41 g

Net carbs

4.99 g

Sugar (grams)

4.49 g

Protein (grams)

1.28 g

Cholesterol (grams)

7.84 mg

https://www.karenskitchenstories.com/2023/08/zucchini-slaw.html

Karen's Kitchen Stories

zucchini, slaw

salad

American

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Recipe inspired by Food Network.