Summer Veggie Slaw

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!
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.
The ingredients I used were:

  • Yellow squash
  • Zucchini
  • Red pepper strips
  • Match stick carrots
  • Radish, sliced and cut into strips
  • Green onions sliced diagonally
  • Red onion strips
  • Very fresh shucked corn or precooked
  • Fresh picked basil and parsley
  • Torn spinach leaves

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.

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.
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!
The perfect summer meal on a very hot day!