Photo Credit to zorgum 314 on Flickr
This is another new spin on a summer favorite, and hopefully it will make you take a second look at squash. We are all too familiar with cooked squash recipes or adding raw zucchini to dishes, but have you ever experimented with adding raw summer and fall squashes to salads and other dishes? The final result will, of course, be determined by the overall flavors. The best choices are zucchini, butternut, acorn, pumpkin, spaghetti, and summer squashes. You might also experiment and substitute other fresh produce for the squash, such as jicama, beets, rutabaga, cucumbers, celery, and other exotic root and melon-type vegetables.
Sweet and Spicy Coleslaw Dressing
- ¼-cup mayonnaise
- 1-tablespoon sugar or other sweetener
- 1-teaspoon red pepper flakes (or mild ground chili powder)
- 1-tablepoon apple cider vinegar
- 1/8-teaspoon sea salt
- 1/8-teaspoon ground black pepper
Coleslaw with Summer Squash
- 1-medium head green or purple cabbage
- 2-large shredded carrots
- 1- to 2-cups shredded squash of your choice
Supplies needed to make dressing and salad:
- Large bowl two-times as big as the amount of vegetables
- Small bowl or jar for dressing
- Small bowl to soak berries in
- Spoon measures
- Cup measures
- Knife
- Cutting board
- Small spoon
- Wisk
- Large spoon
Directions to Make Coleslaw:
- Blend dressing ingredients in a bowl using the whisk. (The addition of mayonnaise is optional, but a preferred dressing ingredient.)
- Set aside, preferably overnight in the refrigerator, to allow flavors to meld.
- Recipe, chop, shred, and blend coleslaw vegetable ingredients
- Stir coleslaw dressing into coleslaw vegetables.
- Chill the coleslaw salad in the refrigerator for an hour or two.
Serves 4 to 8
This post is one of the Eating Garden Fresh series, where we bring you delicious, simple ways to enjoy garden fresh produce.
Go here to Submit a recipe of your own to the Eating Garden Fresh Guide.
