Lemony Zucchini Slaw

By David Tanis

Lemony Zucchini Slaw
Karsten Moran for The New York Times
Total Time
30 minutes
Rating
4(342)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • 1½pounds small zucchini or summer squash, preferably a mix of colors
  • Salt and pepper
  • 1tablespoon grated lemon zest
  • 3tablespoons lemon juice
  • 1cup plain whole-milk yogurt
  • 1tablespoon thinly sliced chives
  • 2tablespoons roughly chopped chervil
  • 2tablespoons roughly chopped mint
  • 2tablespoons roughly chopped sorrel
  • 4ounces feta cheese, crumbled, for garnish
  • 3tablespoons pine nuts, lightly toasted, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

127 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 6 grams protein; 445 milligrams sodium

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.

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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.

Ratings

4 out of 5
342 user ratings
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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.

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