Food & Cooking Recipes Salad Recipes Summer Squash Slaw Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Martyna Szczesna Prep Time: 15 mins Total Time: 45 mins Yield: 6 to 8 Serves Each forkful of this easy make-ahead slaw offers a colorful tangle of zucchini, carrots, bell pepper, onion, and basil. Ingredients ¼ cup white-wine vinegar 2 tablespoons extra-virgin olive oil 1 teaspoon celery seeds 1 teaspoon sugar Kosher salt and freshly ground pepper 3 medium yellow or green zucchini, or a combination, spiralized or coarsely grated (6 cups) 3 medium carrots, peeled and spiralized or coarsely grated (2 cups) 1 yellow, orange, or red bell pepper, stem and seeds removed, very thinly sliced (1 ½ cups) ½ sweet onion, such as Vidalia, very thinly sliced (1 ½ cups) ¼ cup thinly sliced fresh basil Directions In a large bowl, whisk together vinegar, oil, celery seeds, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add squash, carrots, bell pepper, onion, and basil. Toss to combine and evenly coat in vinaigrette. Let stand at room temperature 30 minutes and toss again before serving, or cover and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving. Cook's Notes If using spiralized squash, cut the spirals into 6-inch lengths for easier eating. Rate it Print