Summer Squash Slaw

I am not a huge fan of coleslaw, probably because I don’t love mayonnaise. But I do like grated veggies in my salad, so this is a good substitute for me as a “slaw.” The beets that I grated turned the salad red, so if you want a more traditional color, leave out the beets or rinse them well before adding to the slaw.

Utensils: Cutting board & knife, hand grater (or food processor), bowl and serving dish
Prep. Time: 15-20 minutes
Cooking Time: None
Categories: Vegan, Gluten & Sugar Free


1/2 – 1 organic zucchini
1 small, org. yellow summer squash
1 org. carrot
1-2 org. red radishes
1/2 org. red beet (If you can get yellow, sub. yellow to “Keep the red out”)

Dressing choices: mayonnaise, tahini mixed with water and a dash of cayenne pepper, or your favorite clear salad dressing.


1. Wash or scrub all the veggies. Since I do not peel them, I like to buy them organically grown.
2. Grate each vegetables and place in a large bowl. (Again, if you don’t want to turn your salad red, rinse the grated beets well and allow to drain, or use yellow beets if you can find them.)
3. Toss with your favorite dressing. (The picture below is my tahini thinned with water with a dash of lemon & cayenne pepper (sessanaise), before before mixing it to the slaw.) Serve chilled.

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