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Lemony Zucchini Slaw

Lemony Zucchini Slaw
Resource: New York Times - Author: David Tanis


• 1½ pounds small zucchini or summer squash, preferably a mix of colors
• Salt and pepper
• 1 tablespoon grated lemon zest
• 3 tablespoons lemon juice
• 1 cup plain whole-milk yogurt
• 1 tablespoon thinly sliced chives
• 2 tablespoons roughly chopped chervil
• 2 tablespoons roughly chopped mint
• 2 tablespoons roughly chopped sorrel
• 4 ounces feta cheese, crumbled, for garnish
• 3 tablespoons pine nuts, lightly toasted, for garnish


Step 1
Top and tail the zucchini. Julienne with a large knife, mandoline, food processor or spiralizer.

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.

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.