New This Month

Crispy Zucchini Slaw

Swap out your typical cabbage for crunchy shoestrings of zucchini in this crisp and refreshing slaw.

  • Yield: Makes 6 Cups

Source: Martha Stewart Living, July/August 1999


  • 5 small zucchini
  • 3 carrots, peeled
  • 1 yellow bell pepper, stem and seeds removed
  • 4 large radishes, ends trimmed
  • 1 stalk celery, ends trimmed
  • 3 ears corn, kernels shaved from cob
  • 1/4 cup mayonnaise
  • 6 tablespoons cider vinegar
  • 3/4 teaspoon celery seeds
  • 1 1/2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Zucchini blossoms for garnish (optional)


  1. Using the largest holes on a box grater, grate the zucchini and carrots, and transfer to a large bowl. Cut the yellow pepper and radishes into 1-inch matchsticks, and add to bowl. Slice the celery as thinly as possible on the bias, and add to the bowl; add the corn.

  2. In a bowl, whisk together the mayonnaise, vinegar, celery seeds, sugar, salt, and pepper. Pour over salad; toss to combine. Garnish with zucchini blossoms, if desired, and serve.

Cook's Notes

For crispy, colorful slaw, pick small, firm zucchini—the flesh has a nice texture and a fresh greenish tint.

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