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| Here’s another way to start using up all the zucchini and other veggies and herbs that your garden is producing, just gather everything together and make this Summer Slaw! |
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| It’s quite easy to do if you have this handy julienne peeler, otherwise a mandoline slicer would work as well. Note: I cut my squash in the middle so that when I used my peeler I wouldn’t have long “spaghetti” like strips but rather shorter ones like in coleslaw. |
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The ingredients I used were:
No exact amounts here, just use what you have and place everything in a big bowl like I do, tossing and adding until you have a nice color balance with your veggies and herbs. |
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| For added flavor I tossed in strips of Parmigiano Reggiano, but you can get creative and use any aged cheese you like, Fontinella and Provolone work as well because the cheese can easily be cut into strips. For my dressing I used a simple olive oil and fresh lemon juice but if you wanted something creamier that would work also. |
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| All the ingredients are raw except for the corn, I had two cooked cobs leftover, but feel free to use super sweet fresh corn straight from the cob uncooked. Gently toss everything together, taste for flavor adding salt and pepper and a little grated cheese if you like, then pile high on a platter. If I had pine nuts I would have added them. After I took the photo I added in some slivered almonds and a little crumbled feta.This was a great side dish to my cedar planked salmon! |
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| The perfect summer meal on a very hot day! |
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
This salad is fabulous. I have made it several times and it is a big hit. I have also added a bit of radicchio and fennel. It is so colourful and taaasssty! Thank you.
Great idea, I will try that next time!
Wow! Am I glad I stumbled upon this site!! I love the recipes!!! I was looking for a recipe for Italian Potato salad a friend and saw the one you had on your site. I looks just like the salad my mom and aunts made… took me back to my younger days. My mom and aunts are Sicilian. Grandma and Grandpa came here from Bagharia in the early 1900’s. Thanks again… I am going to enjoy trying many of your recipes.
Thank you Paula and welcome!
I have made this slaw a number of times, but for ease, I’ve used a splash of bottled Italian dressing instead of the lemon/olive oil dressing in your recipe. This time, I’m making it as a side to Reuben’s, and was wondering if you have any complimentary dressing ideas. Going shopping soon, so hoping I can get some suggestions!
maybe for a Reuben you’d like something a little creamy, a true coleslaw type of dressing which they do sell or even a little ranch, or just go with what you like Meg, enjoy!
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I have never seen such a gorgeous display of vegetables. I can’t wait to try it with the end of summer bounty.
Looks so colorful. I am surely going to try this.
Hi Marie,
Just wanted to let you know that I made this veggie slaw and it. was. amazing! I mean, I think I could live on this for the rest of my life, amazing! I used a lemon/olive oil dressing that I found on Food.com and it was perfectly scrumptious. Thanks for posting!
Karen
So glad you liked it Karen!
I made this tonight and added some lemon zest, so so delicious!
Do you know if this keeps well for a picnic? If I made a day or two ahead of time?
Denise I would do it the night before but minus the dressing, mix that in when you’re ready to eat it.
No julienne peeler here, so I was chopping all these veggies myself, but it was so worth it! All I had on hand was zucchini, yellow bell pepper, and carrot, so I let those marinate in fresh oregano, lemon juice and olive oil while I put together the rest of my dinner. Before we sat down, I sliced up some tomatoes, threw those with the rest of the veggies and marinade over a bed of spinach, and tossed it all together. I would usually grate in some fresh parmesan but I left it out this time and I didn’t miss it one bit! My family loved this recipe, and I loved how nicely it came together – even with all the chopping! Thanks for the great recipe 🙂
Was wondering the amount of oil and lemon juice to use
Terri, depends how much you make, I started with a whole lemon and whisked in olive oil and if I needed more I did it again. Just taste to your liking
I LOVE this salad. Even my husband who won’t eat vegetables LOVES this salad!
love it!!!!
What a gorgeous summer meal! I need to make that slaw!
I love this slaw, not only is it beautiful but fresh and raw – perfect for our bodies.
Just find your blog. WAUW !!!!
Greetings from an Italian-fan from belgium.
This one’s bookmarked for trying soon. That slaw looks great and I’m sure it tastes great as well.
Oh my goodness! That is beautiful! It looks so fresh and delicious. I can’t wait to try it. Thank heaven for pinterest or I never would have found this!
What an absolutely beautiful summer recipe. I’m going to have to try and find the peeler.
The colourful slaw looks out of this world delectable!
Wow this slaw is off the hook – is it lame to say that? But seriously, I’m blown away and I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I can’t wait to see what you create next…
Another winner! I don’t have a julienne peeler, but it’s on my list now.
I love eating raw vegetables this way and maintaining all their nutritional value. I do have a julienne peeler … One of the best gadgets, ever!
Hi Marie! I just subscribed to your blog after a friend sent me a recipe! All of your recipes sound so delicious!! I am excited to start trying them! This May be my lunch tomorrow!!! Great photography! Very mouth watering!!! Thanks for the great recipes!!!
AnnMarie
You seem to know exactly how to present an idea I would want to replicate! Thank you!
I love that you cook in the Italian way of “quanta basta” – just enough ingredients! Thanks for sharing the idea and recipe. Looks scrumptious!
I love this Marie, so pretty and so FRESH! And with the salmon, it does fit the bill for hot weather fare! Thanks for stopping by yesterday…just want to also let you know if you do decide to make the rustic tomato pie, if you can find good quality bread in a ‘square’ shape, it might work better, and you might also prefer to cut off the crust. I doubled the milk mixture and needed to use a smaller baking pan. I’m sure whatever you do, it will be yummy and can’t wait to read about your results. Ciao, Roz
Marie, the salmon looks cooked to perfection. This is a very interesting slaw instead of the usual cabbage. Love the addition of almonds and feta. xo
Oh my goodness, this is just beautiful! I just discovered your blog yesterday via Pinterest, and everything you make just makes my mouth water. Having fun exploring your recipes, can’t wait to start cooking some of them. And I agree, the cheese just makes this slaw perfect!
Marie, love the vegetable slaw idea… you are so clever. Now we just have to wait for the squash and zucchini to ripen! 😉 We’ve had such a cold and rainy early summer, but 80 degrees is finally here and summer is nearly over. 🙁
I love that cedar planked salmon, I use lime slices, it’s the best way, and that slaw looks amazing! I love summer. xo
Salmon looks just out-of-this-world good! Veggie slaw is beautiful too… I wish it would be my lunch today 🙁 🙂
I’m with Joan – the parmesan strips just take it over the top. It was beautiful and delicious already, but you really know how to make a dish ever so special.
Love this, especially with the addition of the Parmesan strips. Great visual!
Absolutely beautiful. And bonus – I have one of those julienne peelers :).