4 (5)

Quick and Easy, Salads, Vegetarian

Zucchini slaw

Zucchini slaw
Kirk McKoy / Los Angeles Times

Crisp, cool slaw should be the official side dish of summer. Bright and refreshing, it's the dish to turn to as the weather turns hot. Made with just a few ingredients, slaws are straightforward and simple. And they're fast and ... Read more

Total time: 25 minutes | Serves 6 to 8
  • 2 pounds zucchini (about 6 small or 3 to 4 medium)
  • 4 plum tomatoes, seeded and diced into 1/4 -inch pieces
  • 1 teaspoon minced garlic
  • 1/4 cup sherry vinegar, or to taste
  • 2 tablespoons best-quality olive oil, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 8 large basil leaves thinly sliced
  • 1/2 cup toasted pine nuts
  • Shaved Parmigiano-Reggiano for garnish

Step 1Trim the ends from the zucchini and cut them crosswise into 3-inch pieces. Julienne the pieces down to the core (discard the seeded core); then place the julienned strips into a large bowl.

Step 2Gently stir in the tomatoes and garlic, then stir in the sherry vinegar, olive oil, salt and pepper, tossing to evenly coat. Taste the slaw and adjust the flavor and seasoning as desired, then stir in the basil. The slaw can be made up to this point up to 3 hours in advance and stored, covered, in the refrigerator. This makes about 7 cups slaw.

Step 3Just before serving, stir in the pine nuts. Serve the slaw with a few shavings of Parmigiano over each portion.


Green tea granita
Green tea granita

Gateau basque with roasted cherries
Gateau basque with roasted cherries

Blood orange white sangria
Blood orange white sangria

Turkey terrine
Turkey terrine

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Quick and Easy

Tacos 1986 Tacos al Hongo
Hurley's grilled mussels with red wine and chorizo
Onion-entangled griddle burgers
Seared Spiced Duck Breasts