Zucchini Slaw



Hamburgers, grilled chicken, sausage, and steak. These are the mainstays of outdoor summer cooking. And keeping them from getting stale by the end of July can be tricky after the ninth or tenth barbecue. That’s where fresh and bountiful summer vegetables come in. Just about now, zucchini is making itself known in most quarters, so why not put it to use in jazzing up your grilled meat staples?

This quick slaw is a delicious, fresh topper for just about any meat, or fish for that matter. It’s sweet, tangy, nutty, and crunchy and adds just the right amount of flash to a simply grilled meat. I like to add pine nuts to mine but it’s not mandatory if you’re looking for something completely raw (on those hot and steamy days when turning on the oven or lighting the stovetop seems absolutely unbearable).

And fear not my vegetarian friends, slaw is not for meat eaters alone. I also love this topper on “meaty” grilled haloumi or eggplant slices.

Makes 4 cups

2 medium zucchini, grated on the coarse side of a box grater
1/2 small red onion, very thinly sliced
3 large radishes, thinly sliced into rounds
1/3 cup roasted pine nuts
1/3 cup golden raisins
Juice from one large lemon (about 4 tablespoons)
3 tablespoons extra virgin olive oil
1 tablespoon honey
3/4 teaspoon salt
A handful of fresh basil leaves, sliced thinly
Freshly cracked black pepper to taste

  1. In a colander set in the sink, place the grated zucchini and, using your hands, press out any excess water. Transfer to a large bowl and add the onion, radish, pine nuts, and raisins.
  2. In a screw-top jar, combine the lemon juice, oil, honey and salt. Shake vigorously to combine and pour over the zucchini mixture. Toss to coat all over and let sit for about 20 minutes, until the flavor are infused and the zucchini and onion have slightly pickled. If there is still a lot of moisture, place in a colander to drain excess moisture. Return to the bowl and add the basil and pepper to taste. Serve on top of meat, chicken, fish, or grilled vegetables or cheese.

Nutritional analysis based on 1/4 cup serving (does not include black pepper to taste):
Calories 62, Fat 4.5g, Sodium 113 mg, Carbohydrate 6g, Fiber 1g, Sugar 4g, Protein 1g

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