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.
Active Prep Time: 30 minutes
Marinate Time: 3 to 6 hours
Cooks Notes: After you marinate the slaw and taste for seasoning, you can always whisk up a little more lemon juice and olive oil if you like a wetter slaw. You can also add other herbs such as chives or parsley if you like.
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
ground black pepper
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.