New This Month

Zucchini Slaw

Pair this light, crisp slaw with grilled fish or chicken.

Photography: Aaron Dyer

Source: Martha Stewart Living, July/August 2015


  • 2 medium zucchini
  • Coarse salt and freshly ground pepper
  • 1 celery stalk, thinly sliced
  • 1 Gala apple, cored and cut into matchsticks
  • 1 tablespoon red-wine vinegar
  • 1/4 cup toasted sunflower seeds
  • 1/4 cup fresh basil leaves, sliced if large


  1. Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.

  2. In a medium bowl, toss zucchini with stalk, apple, vinegar, sunflower seeds, and basil. Season with salt and pepper; serve.

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