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Summer Squash Slaw

By: Mary Ann Kosmas

"In her Minneapolis, Minnesota kitchen, Mary Ann Kosmas creates this quick and colorful medley of fresh zucchini, summer squash and red pepper. 'It's a flavorful way to use up my garden bounty,' she notes, 'and the dill adds wonderful herb flavor.'"

Rate/Review | Read Reviews (17)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

2 small yellow summer squash, julienned
2 small zucchini, julienned
1 small sweet red pepper, julienned
1/3 cup sliced onion
3 tablespoons vegetable oil
2 tablespoons cider or white wine vinegar
1 tablespoon mayonnaise
1 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon pepper

Directions

In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon.

Footnotes

Nutritional Analysis: One 1/2-cup serving (prepared with cider vinegar and fat-free mayonnaise) equals 52 calories, 140 mg sodium, 0 cholesterol, 4 gm carbohydrate, 1 gm protein, 4 gm fat. Diabetic Exchanges: 1 fat, 1/2 vegetable.