Summer Squash Slaw Recipe Reviews - Allrecipes.com (Pg. 2)
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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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Photo by SunnyByrd
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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Photo by 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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Photo by 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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Photo by 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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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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Photo by Wazski

Cooking Level: Intermediate

Home Town: Lakewood, Colorado, USA
Living In: Elizabeth, Colorado, USA

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Reviewed: Jul. 19, 2007
Delicious and light. I forgot the dill (!) and the dish was still gorgeous and tasty. Definitely added to my list of dependable recipes.
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