Zucchini Slaw

Zucchini Slaw

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J. White Harris


Zucchini can be used in many interesting ways. This is certainly an interesting recipe.


★★★★★ 1 vote

6 to 8
45 Min
No-Cook or Other


  • 6 medium
    zucchini, grated (1 1/2 lbs)
  • 2 tsp
  • 1 large
    carrot, grated
  • 1
    sweet red pepper, julienned
  • ·
    red onion, thinly sliced
  • 1
    stalk celery, julienned
  • 2 Tbsp
    each chopped fresh dill and parsley

  • 3/4 c
  • 2 Tbsp
    dijon mustard
  • 2 Tbsp
    red wine vinegar
  • 1 Tbsp
    olive oil
  • 1 Tbsp
  • 1 tsp
  • 1/4 tsp

How to Make Zucchini Slaw


  1. Combine zucchini and salt; toss well. Place in colander; let stand for 30 minutes. Rinse under cold water; drain and squeeze out excess moisture.
  2. Place zucchini in a bowl and add carrot, red pepper, onion, and celery; toss well. Sprinkle with parsley and dill.
  3. Combine mayonnaise, mustard, vinegar, olive oil, honey, horseradish, and pepper; stir into zucchini mixture. Taste and adjust seasoning if necessary.

Printable Recipe Card

About Zucchini Slaw

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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