Squash And Root Vegetable Slaw Recipes

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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."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12



Summer Squash Slaw image

Steps:

  • 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 : Calories 52 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 140mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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

SUMMER SQUASH SLAW

Each forkful of this easy make-ahead slaw offers a colorful tangle of zucchini, carrots, bell pepper, onion, and basil.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 10



Summer Squash Slaw image

Steps:

  • In a large bowl, whisk together vinegar, oil, celery seeds, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add squash, carrots, bell pepper, onion, and basil. Toss to combine and evenly coat in vinaigrette. Let stand at room temperature 30 minutes and toss again before serving, or cover and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving.

1/4 cup white-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon celery seeds
1 teaspoon sugar
Kosher salt and freshly ground pepper
3 medium yellow or green zucchini, or a combination, spiralized or coarsely grated (6 cups)
3 medium carrots, peeled and spiralized or coarsely grated (2 cups)
1 yellow, orange, or red bell pepper, stem and seeds removed, very thinly sliced (1 1/2 cups)
1/2 sweet onion, such as Vidalia, very thinly sliced (1 1/2 cups)
1/4 cup thinly sliced fresh basil

VEGETABLE SLAW

We've nicknamed this crunchy salad "Christmas slaw" because of its pretty mix of red and green vegetables. But it's tasty any time. It's great light lunch when stuffed into a whole wheat pita. -Julie Copenhayer of Morganton, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10



Vegetable Slaw image

Steps:

  • In a large bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. , In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. pour over cabbage mixture; toss to coat evenly. Cover and refrigerate until chilled.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 402mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

3 cups shredded cabbage
5 plum tomatoes, seeded and chopped
1 cup fresh broccoli florets, cut into small pieces
1 cup fresh cauliflowerets, cut into small pieces
1/2 cup chopped red onion
1/2 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
1 tablespoon cider vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

BUTTERNUT SQUASH SLAW

Provided by Damaris Phillips

Categories     side-dish

Time 45m

Yield 3 1/2 cups

Number Of Ingredients 9



Butternut Squash Slaw image

Steps:

  • Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.

2 tablespoons maple syrup
2 tablespoons vegetable oil
3 tablespoons sherry vinegar
1 pound butternut squash, peeled, grated on a box grater
1/2 bunch flat-leaf parsley, leaves chopped
2 tablespoons chopped dried cherries
1/4 cup sunflower seeds, toasted
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper

ROASTED WINTER VEGETABLE AND SQUASH SOUP

Winter squash and root vegetables are pan-roasted with herbs, then simmered in vegetable stock. I served this at Thanksgiving and it was unique, delicious, and vegan! Serve topped with chopped parsley (or sour cream, if you don't need this dish to be vegan.)

Provided by shangobunni

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 15



Roasted Winter Vegetable and Squash Soup image

Steps:

  • Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
  • Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
  • Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.

Nutrition Facts : Calories 354.3 calories, Carbohydrate 56.9 g, Fat 15.2 g, Fiber 12.8 g, Protein 7 g, SaturatedFat 2.3 g, Sodium 345.9 mg, Sugar 11.1 g

¼ cup olive oil
1 large onion, chopped
1 small sugar pumpkin - peeled, seeded, and cubed
1 small butternut squash - peeled, seeded, and cubed
2 carrots, cut into rounds, or more to taste
1 parsnip, cubed
1 small turnip, cubed
salt and ground black pepper to taste
4 sprigs fresh thyme
3 sprigs fresh rosemary
2 sprigs fresh sage
1 small bunch fresh parsley
3 bay leaves
2 cloves garlic, chopped, or more to taste
1 quart vegetable stock

SUMMER SQUASH SLAW

This is a great dish for potlucks or cookouts. The cooking time is the time need to chill before serving.

Provided by PaulaG

Categories     < 30 Mins

Time 19m

Yield 8 serving(s)

Number Of Ingredients 14



Summer Squash Slaw image

Steps:

  • Slice squash as thin as possible (I use the food processor and smallest slicing blade.).
  • Slice the red onion and red pepper into rings, same thickness as squash, separate onion into rings.
  • Mix the squash, onion, red pepper and sugar snap peas together.
  • Combine remaining ingredients, pour over vegetables and toss to blend.
  • Cover and refrigerate for 3 to 4 hours.

2 medium summer squash
2 medium zucchini
1 medium sweet red pepper, sliced thin
2 ounces sugar snap peas, trimmed and cut in thirds
1/2 medium red onion
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon low-fat mayonnaise
1 teaspoon honey
1 teaspoon fresh sage, finely snipped
1/2 teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1/4 teaspoon pepper

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