Monday, August 10, 2009

Zucchini Slaw

We've made a lot of great dishes with zucchini on this blog, but this one is extra special because the zucchini in this recipe is completely raw, just the way the Man upstairs intended. We seriously doubt when He came up with the idea of zucchini, He was thinking to Himself, "Hey, they could also use this vegetable in a chocolate cake - that way Sheri and Jen could eat their rich dark chocolate cake with only half the guilt!"

But we choose to believe He does like us stretching our imagination, our minds, and our appetites to discover new and inventive ways to appreciate all the foods we grow, so we happily bake our beloved chocolate and green zucchini in the same cake - just not today.

Today, we're making this fabulous recipe! What we love most about this slaw is it's lightness, tang, and flexibility. The recipe calls for zucchini, yellow squash, red peppers, carrots, and scallions, but the first time we ate it, our minds started racing as we imagined how fantastic cucumbers, leeks, radishes, red cabbage, and all the other colors in the pepper family would taste in this dish.

Make the marinade today and stash it in the fridge, so on any particular day when you're cutting up some veggies, you can douse a little magic marinade on them and create a wonderful vegetable side salad.

We could all use a little magic in our lives!

Zucchini Slaw

2 medium zucchini, ends removed and cut into 2-inch julienne
2 medium yellow summer squash, ends removed and cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienned (white and green parts)
1 red bell pepper, cored, seeded, and julienned
1/4 cup chopped fresh parsley leaves
Sea salt and ground black pepper to taste

Sweet and Tart Slaw Dressing
1/2 cup white wine vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon ground black pepper
Combine the vinegar, sugar, salt, and pepper in a jar. Put the lid on tightly and shake the jar until the sugar dissolves.

Combine zucchini, yellow squash, carrots, scallions, bell pepper if using, and parsley in a large bowl as you cut them. Drizzle the vegetables with the dressing, season with salt and pepper and toss. Season with additional salt and pepper to taste. Serve immediately or refrigerate in an airtight container.


Just a thought: Have you ever made a Cheesy Vegetable Sandwich? Two pieces of bread with a dab of mustard, dollop of mayo, one or two leaves of leafy lettuce, a fabulous mouth-watering cheese, and then some cucumbers and peppers. If you haven't gone to this heavenly place we speak of, then a little slice of paradise is somewhere in your future.
Anyway! Imagine if you will, how fabulous these marinated veggies would taste on that Cheesy Vegetable Sandwich! Oh, can't you just taste it?........


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