Recipe - Sweet and Sour Summer Squash Slaw

Here is a tasty summer salad recipe to help you use up some of those extra zucchini or yellow summer squash. As mentioned in Monday's article, be sure to pick the small ones for salads, as these are the most tender and easy to handle, and they won't be seedy or tough. This fresh summery version packed with fresh veggies will never let you think of slaw the same way!

Sweet and Sour Summer Squash Slaw

Ingredients:
4 tiny yellow summer squash
4 tiny zucchini
2 stalks celery, chopped
3 whole green onions, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped

Dressing:
1/2 cup sugar
1/2 cup apple cider vinegar
1/4 cup light Olive Oil
1 Tbsp fresh dill
1/2 Tbsp fresh basil
1/4 Tbsp fresh thyme
1/2 teaspoon pepper
1/4 teaspoon salt

Directions:

1. Scrub the tiny squashes well, trim off both ends, then take a peeler and start peeling off long curls into a colander.  Sprinkle with salt and let drain over the sink for about 20 minutes.  This will help the squash sweat off some of the moisture.  Dump onto a large surface covered with paper towels and use paper towels to blot off liquid, then dump squash curls in large salad bowl.
2. Add the celery, onion, and peppers to the bowl.
3. Put the dressing ingredients in a separate bowl and whisk together until well combined. (You could also put the dressing ingredients in a jar with a good lid and shake to combine.)
4. When dressing is well mixed, immediately drizzle a little over salad, mix, taste, and add more dressing as desired, tossing to coat after each addition.
5. When the slaw has the right amount of dressing, serve immediately or chill until ready to eat.

You'll have enough for about 4 to 6 people.

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