Friday, February 14, 2014
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Monster Zucchini Slaw
Did you think you had gotten away from the monster zucchini? Not a chance.
Actually, we have about 8 of them sitting in the laundry room at the moment. During last weeks sidewalk/foundation pouring melée, I forgot to check the zucchini patch for 4 whole days!
Yeah; regatta day at the yacht club.
Anyway, the usual caveats apply: as long as you can pierce your zucchini easily with a thumbnail, it should be reasonably edible. This has a softer texture than cole slaw made in the usual way with cabbage, but is otherwise very similar.
4 to 6 servings
1 hour - 15 minutes prep time
Prepare the Vegetables:
5 to 6 cups grated zucchini (1 very large)
salt
1 large carrot
4 to 6 radishes
1 green onion OR equivalent amount of chives
Wash the zucchini, and cut off the blossom end. Holding the stem end, grate it down to the stub. Put the grated zucchini into a colander in layers, sprinkling salt generously over each layer. Set it over a tray or bowl, and put in a cool spot for about 45 minutes to drain. Rinse the zucchini, and taking it up by handfuls, squeeze it as dry as you can. Put it in a mixing bowl as you go.
Peel and grate the carrot. Wash and trim the radishes, and cut them into fairly fine dice. Wash and trim the onion or chives, and chop finely. Toss all the vegetables together.
Make the Dressing:
1/4 cup mayonnaise
1/4 cup buttermilk or yogurt
1 tablespoon lemon juice
1/4 teaspoon celery seed, ground
salt & pepper to taste
Mix all the dressing ingredients until well blended and smooth. Toss into the salad.
Monster Zucchini Slaw
Actually, we have about 8 of them sitting in the laundry room at the moment. During last weeks sidewalk/foundation pouring melée, I forgot to check the zucchini patch for 4 whole days!
Yeah; regatta day at the yacht club.
Anyway, the usual caveats apply: as long as you can pierce your zucchini easily with a thumbnail, it should be reasonably edible. This has a softer texture than cole slaw made in the usual way with cabbage, but is otherwise very similar.
4 to 6 servings
1 hour - 15 minutes prep time
Prepare the Vegetables:
5 to 6 cups grated zucchini (1 very large)
salt
1 large carrot
4 to 6 radishes
1 green onion OR equivalent amount of chives
Wash the zucchini, and cut off the blossom end. Holding the stem end, grate it down to the stub. Put the grated zucchini into a colander in layers, sprinkling salt generously over each layer. Set it over a tray or bowl, and put in a cool spot for about 45 minutes to drain. Rinse the zucchini, and taking it up by handfuls, squeeze it as dry as you can. Put it in a mixing bowl as you go.
Peel and grate the carrot. Wash and trim the radishes, and cut them into fairly fine dice. Wash and trim the onion or chives, and chop finely. Toss all the vegetables together.
Make the Dressing:
1/4 cup mayonnaise
1/4 cup buttermilk or yogurt
1 tablespoon lemon juice
1/4 teaspoon celery seed, ground
salt & pepper to taste
Mix all the dressing ingredients until well blended and smooth. Toss into the salad.
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