If there’s one vegetable that I end up with a surplus of every warm growing season, it’s summer squash. We try and get pretty creative around my household by coming up with new ways to prepare it.
This happens to be one of my favorites that’s perfect for a hot summers days. It’s a healthy vinaigrette based slaw in which the vegetables are marinated in. It also contains no dairy, so its perfect to take along on outings where there’s no refrigeration.
SUMMER SQUASH SLAW
Summer squash, carrots, red onion, and bell pepper are tossed in a lemon and olive oil vinaigrette, then left to marinate until the slaw softens and the flavors come together. It is a simple summer side dish that works well with grilled meat, fish, or anything coming off a hot-weather cookout.
Ingredients
- 3 medium summer squash, Slice as thin as you can
- 2 medium carrots, peeled and cut thinly
- 1/2 red onion, sliced very thin
- 1 bell pepper, sliced thinly
- 1 garlic clove, crushed
- 3 tablespoon fresh basil, chopped
- 1 teaspoon sugar
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- kosher salt
- ground black pepper
Instructions
- Add the sliced squash to a bowl. Sprinkle with a good pinch of salt and toss to coat. Let the squash sit for 20 minutes. Rinse the squash with cold water and then drain on paper towels.
- In a large bowl add the lemon juice, olive oil and sugar. Stir until the sugar is dissolved. Add the remaining ingredients except the basil and toss to combine. Season with salt and pepper to taste. Cover the bowl and refrigerate for 3 to 6 hours. Add the basil and taste to see if it needs more salt or pepper.
NOTES
- Salt the squash first. Let it sit with salt for 20 minutes, then rinse and drain it well before mixing the slaw. That keeps the finished bowl from turning watery.
- Dissolve the sugar in the dressing. Stir the lemon juice, olive oil, and sugar together before adding the vegetables so the dressing coats more evenly.
- Hold the basil until the end. Add it after the slaw has marinated so it stays fresher and greener.
- Give it time in the fridge. Marinate the slaw for 3 to 6 hours so the vegetables soften slightly and the flavor settles in.
- Adjust the texture before serving. If you want a wetter slaw, whisk in a little more lemon juice and olive oil after tasting. Chives or parsley also work if you want to change the herb flavor.
Nutrition
Calories: 150kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 26mg | Potassium: 585mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6401IU | Vitamin C: 71mg | Calcium: 42mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!
