Zucchini slaw

A strainer with shaved strips of zucchini slaw
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/6 of prepared recipe
Time to make
25 minutes preparation
Special criteria


Sweet and Tart Dressing

  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon poppy seeds


  • 2 medium zucchini, unpeeled, cut into 2-inch sticks      
  • 2 yellow summer squash, unpeeled, cut into 2-inch sticks
  • 2 carrots, cut into 2-inch sticks
  • 4 green onions (white and green parts), cut into 2-inch sticks
  • 1 bell pepper, any color, cored, seeded and cut into 2- inch sticks
  • 1/4 cup chopped fresh flat-leaf parsley leaves


  1. Combine the dressing ingredients
  2. In another bowl, combine the prepared vegetables and drizzle with dressing.
  3. Season with salt and pepper to taste.
  4. You can chill the slaw if you wish, but serve shortly after adding dressing so veggies don’t get soggy.

Tips and variations

  • Cucumbers or cabbage would go well with this slaw.
  • Add a grated or chopped crunchy apple.

Nutritional info

Total fat
0.5 g
Saturated fat
0.1 g
0 mg
218 mg
Total carbohydrates
24.3 g
Dietary fiber
2.4 g
1.9 g
Total sugar
21.2 g