Gingered Summer Squash Slaw

by Karin Calloway
Crisp slaws are the perfect picnic take-along, but most are heavily loaded down with creamy dressings. My flavorful Gingered Summer Squash Slaw is a lighter choice that’s flavored with lots of ginger and a hint of mint. This veggie-packed side is low in calories, but can be lightened further by substituting fat-free Italian dressing for the oil and artificial sweetener for the honey.

A mandolin can be used to julienne the squash and carrot, but when time is really short, simply grate the vegetables in the food processor for a colorful confetti-style slaw. The slaw is great alongside grilled burgers and chicken, but also makes a crispy base for teriyaki-basted grilled salmon fillets or tuna steaks.

  • 2 small yellow squash, scrubbed, ends and seeds removed and julienned
  • 2 small zucchini, scrubbed, ends and seeds removed and julienned
  • 1 small red bell pepper, washed, cored, seeds removed and julienned
  • 1 cup snow peas, washed, ends removed and julienned
  • 1 medium carrot, washed, scraped and julienned
  • 2 green onions, chopped
  • 1/4 cup chopped fresh mint
  • 2 tablespoons grated fresh ginger or prepared ginger puree
  • 1/2 cup rice wine vinegar
  • 1/4 cup canola oil or fat-free Italian dressing
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or 2 packets artificial sweetener
  • Sea salt and freshly ground black pepper, to taste
Place squash, red bell pepper, snow peas, carrots and green onions in a large bowl or plastic container with a tight-fitting lid. Combine mint, ginger, vinegar, oil or dressing, soy sauce, and honey or artificial sweetener in a bowl. Pour over vegetables, sprinkle with salt and ground black pepper, and toss well. Cover and refrigerate until ready to serve.

Makes 8 servings

Note: Salad can be prepared up to 24 hours before serving.
Gingered Summer Squash Slaw

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