How to make a quick and easy zucchini slaw

Zucchini slaw.
(Kirk McKoy / Los Angeles Times)

Crisp, bright and refreshing, slaw might as well be the official side dish of summer. Many use just a handful of ingredients and can be assembled in minutes. Think beyond cabbage — and broccoli or carrot — and consider using some of the great summer produce to be found in the markets right now. We’ve compiled a dozen of our favorite slaw recipes for easy inspiration.

For a simple zucchini slaw, toss julienned squash with diced plum tomatoes, garlic, basil and toasted pine nuts, then season the salad with a quick sherry vinaigrette. Garnish the dish with shaved parmesan for a perfect side dish, whether you’re fixing a weeknight dinner or planning for company.



Total time: 25 minutes | Serves 6 to 8

2 pounds zucchini (about 6 small or 3 to 4 medium)

4 plum tomatoes, seeded and diced into 1/4 -inch pieces

1 teaspoon minced garlic

1/4 cup sherry vinegar, or to taste

2 tablespoons best-quality olive oil, or to taste

1/2 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

8 large basil leaves thinly sliced

1/2 cup toasted pine nuts

Shaved Parmigiano-Reggiano for garnish

1. Trim the ends from the zucchini and cut them crosswise into 3-inch pieces. Julienne the pieces down to the core (discard the seeded core); then place the julienned strips into a large bowl.

2. Gently stir in the tomatoes and garlic, then stir in the sherry vinegar, olive oil, salt and pepper, tossing to evenly coat. Taste the slaw and adjust the flavor and seasoning as desired, then stir in the basil. The slaw can be made up to this point up to 3 hours in advance and stored, covered, in the refrigerator. This makes about 7 cups slaw.

3. Just before serving, stir in the pine nuts. Serve the slaw with a few shavings of Parmigiano over each portion.

Each of 8 servings: 112 calories; 3 grams protein; 6 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 159 mg. sodium.

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