summer squash slaw lemon

Summer Squash Slaw with Lemon Vinaigrette

Summer is just around the corner, so it’s never too early to start pulling out those light and flavorful recipes. Summer Squash Slaw with Lemon Vinaigrette is about as easy to make as it is to eat! With that being said, this slaw is definitely for the lemon lovers at the table. So, if you’re looking for an alternative to the normal cabbage based slaw, try adding some fresh new ingredients to the mix. The brightness and acidity of the lemon vinaigrette complement the freshness of the vegetables. Summer Squash Slaw with Lemon Vinaigrette will liven up any dish that you serve it alongside.


Okay, okay. Yellow squash isn’t exactly a gourd, but we couldnt resist a good word pun. However, squash and gourds ARE in the same plant family (which is the cucurbita family, btw). Yellow squash always reminds us of summertime and spending warm afternoons next to a garden. What we love most about this little vegetable is how truly versatile it is. Eaten raw, sauteed with onions and garlic, or mixed into a rich casserole dish, this little yellow gem can be enjoyed many ways. Also, it doesn’t hurt that it’s dense in nutrients (Vitamins A, B6, and C Vitamins for example). So, however you can get this little plant into your diet, you won’t regret it. Eat little yellow vegetables and stay fabulous!

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summer squash slaw lemon

summer squash slaw with lemon vinaigrette

This light and healthy dish is full of summer flavor with a bright citrus vinaigrette.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: lemon, salads, side dish, vinaigrette, yellow squash, zucchini
Prep Time: 10 minutes
Resting Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 99kcal
Cost: $7


  • Box Grater or Food Processor with Grater Attachment
  • small mixing bowl
  • Wooden Spoon


  • 1 zucchini
  • 1 yellow squash
  • 2 medium carrots peeled
  • 2.25 oz pine nuts
  • ¼ cup extra virgin olive oil
  • juice of 1 lemon
  • ½ tsp kosher salt
  • 1 tsp sugar
  • ¼ tsp black pepper


  • Using either a box grater or a food processor fitted with a grater attachment, shred the zucchini, yellow squash, and carrots. Add the shredded vegetables to a large mixing bowl with the pine nuts.
  • In a small mixing bowl, whisk together olive oil, lemon juice, salt, sugar, and pepper until emulsified and completely combined.
  • Pour the lemon vinaigrette over the shredded vegetables and pine nuts. Toss to combine. Allow the slaw to sit for at least 30 minutes before serving.


Calories: 99kcal | Carbohydrates: 6.8g | Protein: 2.6g | Fat: 7.6g | Saturated Fat: 0.7g | Sodium: 220mg | Potassium: 332mg | Fiber: 1.7g | Sugar: 3.7g | Calcium: 20mg | Iron: 1mg

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