Zucchini Slaw

I have been on a slight Sara Foster kick lately, so when I ran across this recipe for zucchini slaw I thought it would be a new and delicious way to use up all that zucchini.
Although some readers may scoff at the idea of using raw zucchini and summer squash, I urge you to give it a go. Because the veggies are julienned, the texture is crunchy and the taste is fresh, much like you would expect from any slaw recipe. Unless you have mad knife skills, I would highly recommend that you purchase a julienne peeler. For under $10 you can impress your friends and family and sway them into believing that you are on the fast track to auditioning for the next Top Chef.
Note: I have included the Sweet and Tart Dressing recipe if you would like a lighter version of this slaw.

Zucchini Slaw

Serves 4-6
2 medium zucchinis, cut into 2-inch julienne
2 yellow summer squash, cut into 2-inch julienne
2 carrots, cut into 2-inch julienne
4 scallions, julienne (white and green parts)
1 red bell pepper, cored, seeded and julienned
1/4 cup chopped flat-leaf parsley
Creamy Slaw Dressing
Sea salt and fresh ground black pepper to taste

Combine the veggies and parsley in a large bowl as you cut them. Drizzle with the dressing, salt and pepper, and toss. Adjust salt and pepper to taste and serve immediately or refrigerate in an airtight container. With the creamy dressing the slaw will keep nicely for up to 3 days. With the sweet and tart dressing the slaw should be served immediately.

Creamy Slaw Dressing (makes about 3/4 cup)
1/2 mayonnaise
2 Tablespoons Dijon Mustard
2 Tablespoons white wine vinegar **I used Raspberry Vinegar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Whisk together all ingredients in a small bowl. Use immediately or refrigerate in an airtight container for up to one week.

Sweet and Tart Slaw Dressing (makes about 1 cup)
1/2 cup white vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Combine all the ingredients in a jar and shake until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to one week.