Posts Tagged ‘End of Summer Squash Slaw’

End of Summer Squash Slaw

Thursday, September 16th, 2010

This is an easy recipe that takes no time to make. You can embellish it or keep it plain & simple. You can use my dressing or one of your own. Play around with it until you get the combination of ingredients you like.

Utensils: Cutting board & knife, grater, bowl for serving
Prep. Time: 10 – 15 minutes
Cooking Time: None
Category: Vegan, Gluten Free

Ingredients (Organic)

one yellow summer squash
one zucchini
1/2 beet
1/2 c. bean sprouts
1/2 dill pickle (optional)
1/4 cup arame seaweed, soaked (optional)*
sesame seeds for garnish

Dressing (Whisk together):
2. T. sesame oil (toasted or untoasted)
1 T. rice or plum vinegar
dash of each of these: mustard, cayenne pepper, tamari

Directions

1. Grate each of the first three veggies. (I keep the skin on the yellow squash & zucchini, but I peel the beet. Also, I rinse the grated beet, so it won’t bleed into the other 2 veggies.)
2. Add bean sprouts. Then add chopped pickle and soaked arame, if using.
3. Whisk together dressing ingredients. Toss veggies with 1/2 the dressing. Place other half on table for those who wish more.
4. Sprinkle on sesame seeds and serve.

Yield: Depending on the size of your squashes and beets, this can serve 2-4 people.
Variations: Use mayonnaise instead of my dressing. Add snow peas cut into thirds. Add sunflower seeds for crunch.
Note: You can also stir fry the veggies for 5 minutes and serve them hot, adding bean sprouts at the very end.

*Arame is a thread-like sea vegetable that has a sweet taste when  softened in warm water. If you decide to use it, soak it before doing any of the other steps; then drain and add after the rest of the ingredients, except the sesame seed topping, are mixed.