June 1, 2020

Zucchini Slaw

Zucchini Slaw

Janine Pineo Photo | Zucchini Slaw

A bit of color, a bit of bite and a good way to use zucchini! Who could ask for anything more during Edibles Week on The Daily Plant, especially with today’s feature of Spineless Beauty zucchini?

We’ve been inspired for years by the cookbook “The Classic Zucchini Book” by Nancy C. Ralston, Marynor Jordan and Andrea Chesman. This recipe is adapted from that. The original called for toasted sunflower seeds, but we kind of like the surprise of the pistachio flavor.

It is best chilled until cold, for the flavors meld nicely. And sprinkle with more pistachio nuts if you like when serving. The more the merrier.

Zucchini Slaw

2 medium zucchini, grated
2 or 3 small to medium carrots, grated
1/4 cup mayonnaise
2 tbsp. dill pickle brine
1 heaping tablespoon mustard
1/3 cup roasted, salted pistachios, chopped

Put the zucchini and carrots in a colander and sprinkle with about 1 tsp. salt. Mix well and set aside to drain for 30 minutes.

Squeeze out as much moisture as possible. Put the vegetables into a bowl.

In a small bowl, combine the mayonnaise, brine and mustard, thoroughly blending. Pour it over the vegetables and add the pistachios. Mix thoroughly.

Add pepper, mix and then taste. If it needs more, add more. It might need more salt, so add that with caution.

Refrigerate for at least a half-hour before serving.

– Janine Pineo