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Summer Squash Slaw

In her Minneapolis, Minnesota kitchen, Mary Ann Kosmas creates this quick and colorful medley of fresh zucchini, summer squash and red pepper. "It's a flavorful way to use up my garden bounty," she notes, "and the dill adds wonderful herb flavor."
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10 servings

Ingredients

  • 2 small yellow summer squash, julienned
  • 2 small zucchini, julienned
  • 1 small sweet red pepper, julienned
  • 1/3 cup sliced onion
  • 3 tablespoons vegetable oil
  • 2 tablespoons cider or white wine vinegar
  • 1 tablespoon mayonnaise
  • 1 teaspoon sugar
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon.
Nutrition Facts
1/2 cup: 52 calories, 4g fat (0 saturated fat), 0 cholesterol, 140mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 vegetable.

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