Sweet and Tart Zucchini Slaw

serves 6


For the Dressing

1/4 cup plus 2 Tablespoons granulated sugar

1/4 cup plus 2 Tablespoons white vinegar

1 Tablespoon vegetable oil

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon Worcestershire sauce

1/2 teaspoon yellow mustard

2 teaspoons poppy seeds


For the Slaw

2 medium zucchini, ends removed and cut into a 2-inch julienne

2 yellow summer squash, ends removed and cut into a 2-inch julienne

2 medium carrots, ends removed and cut into a 2-inch julienne

4 green onions (white and green parts), finely chopped

1 red bell pepper, cored, seeded, and julienned

1/4 cup chopped fresh flat-leaf parsley


For the Dressing

Combine all of the ingredients in a glass jar.  Place a lid on tightly and shake the jar until the sugar dissolves.  Use immediately or refrigerate in an airtight container for up to 1 week.


For the Slaw

Combine the zucchini, squash, carrots, green onions, pepper, and parsley in a large bowl.  Drizzle the vegetables with the dressing and toss.  Serve immediately or shortly after.  Enjoy!


Printed from thegalleygourmet.net