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

Martha Stewart Living, July/August 2015

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Credit: Aaron Dyer

Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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