Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Martha Stewart Living, July/August 1999


Recipe Summary test

Makes 6 Cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.