Lemony Zucchini Slaw

By David Tanis

Published August 8, 2017

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(348)
Comments
Read comments

This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest. Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.

Featured in: A Cool Solution for Hot Summer Nights

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 1 ½ pounds small zucchini or summer squash, preferably a mix of colors

  • Salt and pepper

  • 1 tablespoon grated lemon zest

  • 3 tablespoons lemon juice

  • 1 cup plain whole-milk yogurt

  • 1 tablespoon thinly sliced chives

  • 2 tablespoons roughly chopped chervil

  • 2 tablespoons roughly chopped mint

  • 2 tablespoons roughly chopped sorrel

  • 4 ounces feta cheese, crumbled, for garnish

  • 3 tablespoons pine nuts, lightly toasted, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

8 grams carbs; 22 milligrams cholesterol; 127 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 2 grams fiber; 445 milligrams sodium; 6 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Top and tail the zucchini. Julienne with a large knife, mandoline, food processor or spiralizer.

  2. Step 2

    Transfer zucchini to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.

  3. Step 3

    Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts to serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
348 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Marc Paris-Caterer

Christa, the idea is to help people. If all that you want to do is chastise, please buy a goldfish.

Randy

The zucchini, while raw, benefits from the soaking in S & P, lemon juice and zest for 10 minutes (step 1). The acidity essentially "cooks" the zucchini (think of ceviche or sashimi). The result is totally different from plain raw zucchini. The yogurt, herbs and feta complete the transformation. I am confident you would find it delicious, Carol.
Actually cooking the zucchini would not work here. It would produce a sloppy, mushy mess.

Carol S.

I'm unclear if this is raw or cooked zucchini. If raw (which I don't like), would cooked work as well?

Sue Newman

Used 2.5% goatmilk yogurt & 5% Feta goat cheese so this recipe is not only delicious but also great for the diet. Added fresh mint & chives with lemon zest from the garden - tangy, crispy and juicy. Added chopped walnuts - crunchy garnish. Looks amazing and really simple to prepare

Tamela

Any feedback if this recipe keeps? I'd like to use it in meal prep boxes, but it needs to last 4-5 days

LindaL

This was good, and I used the ingredients as listed. For me, too much yogurt, maybe more lemon.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.