Reviewed: Sep. 29, 2009

This recipe is...interesting. It looks beautiful, but the taste leaves something to be desired. I can't really describe it...this just tasted strange. If you want to try it, make sure that your squashes have tender, soft skin...one of mine was tough, and that didn't help any. Thanks for sharing, but I'll pass!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Aug. 12, 2009

As a young wife at a church full of excellent cooks, it was intimidating to bring something to the salad supper. I picked this because several of the ladies were diabetic and they could still eat this. It got rave reviews and continues to get them to this day! Love it!

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Cruise Director Lisa

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Reviewed: Jul. 17, 2009

A very colorful and unique salad. A nice alternative to the usual grilling of summer squash and zucchini. I used red onion and cider vinegar for mine. You don't need to double the dressing, it's just like regular coleslaw just let it set in the fridge for a couple of hours. It also helps to mix the dressing separately and toss everything in tupperware with a tight fitting lid so the dressing is evenly distributed over the vegetables. My picky husband who at first was skeptical because the vegetables weren't cooked liked this and took the leftovers to work.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Mar. 1, 2009

This is very good. I used fresh dill because I had some and some orange pepper with the red. I took it easy on the onion. I noticed other reviewers talking about not having enough dressing, but I had a little too much. I think this really depends on the size of your squash and how long you let the slaw sit in the fridge. I would suggest NOT doubling the dressing to start with unless you have giant zucchini. Its easy enough to make more if you need it. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jul. 21, 2008

I was surprised how much I liked this recipe. It's a different way of serving rather bland squash. I think the dill dressing adds quite bit of zip to it. I'd recommend doubing up on the dressing, though. That's the highlight of this dish (or perhaps my sqaush were too large?!). Even my husband and son gave this recipe high marks. Now, that's praise!

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Jul. 7, 2008

Quick, easy, budget friendly, and yummy! That's my kind of recipe! I didn't add the pepper (I don't do well with red or green peppers) and doubled the dill. It was great. Thanks for the recipe!

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puckerup

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

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Reviewed: Nov. 9, 2007

Very nice. A delicious way to use those summer veggies!

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rickyanderton

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Reviewed: Jul. 29, 2007

I was in desperate need of a new way to use up my garden abundance of squash and zuchinni, and this recipe was PERFECT! I took it to a BBQ yesterday and it was a huge hit! Not a spoonful left, and I DOUBLED the recipe. A few people were shocked to find out it didn't have noodles. They were SURE it was part pasta. REALLY really good, and the dill sauce was REALLY flavorful.

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