Patriotic Zucchini Slaw

While it may not be red, white or blue, it is hard to imagine a 4th of July cookout without potato salad or slaw. This year we have a serious overabundance of zucchini, so instead of cabbage, we are using the courgettes. I use two different dressings here because I find that some people prefer a vinegar-based dressing (Dom), others like mayonnaise (me).

So whether you like your slaw tart and sweet or rich and creamy, we have you covered. We like the appearance of precisely julienned zucchini for our slaw, yet you can save yourself a lot of time and trouble if you just toss the squash in the food processor with the grating attachment; it tastes exactly the same.

4 medium zucchini (and/or summer squash), unpeeled, cut into 2-inch julienne
1/4 cup fresh herbs, finely chopped
Large pinch of poppy seeds (optional)

Tangy Dressing:
1/2 cup white vinegar
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground black pepper

Combine the vinegar, sugar, salt, pepper, and poppy seeds, if using, in a jar. Screw the lid on tightly and shake the jar until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to a week.

Creamy Dressing:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Whisk the mayonnaise, mustard, vinegar, salt, and pepper together in a small bowl. Use immediately or refrigerate in an airtight container for up to 1 week.

To dress your slaw, combine the zucchini, herbs (any combination of herbs that you like can be used: parsley, basil, thyme, etc.), and poppy seeds (which I really like) in a large bowl. Drizzle the slaw with your preferred dressing and toss to fully mix. Season with salt and pepper to taste and refrigerate a little while to chill it. Serve with in a few hours to prevent excess weeping and sogginess.