It’s the time of year in Vermont when things really start to pile up.
Small mountains of split wood are springing up in yards everywhere, beckoning to be stacked and harkening to the winter to come. Batons of zucchini cover countertops across the state (at least my own!) waiting to be turned into glistening relishes, ratatouilles, and sweet, green-flecked tea breads. And apples blanket the land, little red eyes looking up from the ground at passerby as if asking directions to the nearest warm stove, pie dish and foley food mill. How to cope with nature’s bounty – and quickly?!
Though I may not be able to come over to help you stack your wood and have many apples to gather and make into applesauce myself, I do have a wonderful recipe for a zucchini slaw to jazz up your autumn dinner plate. If you’re looking for a new, creative way to use this hearty vegetable to compliment a main dish or to dress up a sandwich, look no further than this colorful, quick and fresh tasting salad.
And good luck stacking that woodpile. I’ll send out a picture of ours when it’s done, hopefully before the snow flies!
Zucchini, Yellow Squash, Carrot and Red Pepper Slaw
I am here to tell you that I’ve discovered a brilliant new way to use the abundance of zucchini that appears at this time of year. I’ve already frozen several pounds worth of the green stuff, made tea breads, stir fries and even used it as a topping at the crepe cart. But this! This slaw is brand new to my kitchen repertoire. Thanks to chef Sara Foster for the idea. I never would have thought that zucchini would work so well in this interpretation and could taste as crisp and fresh in a slaw. Note: you may find that this recipe yields extra dressing so simply save a little for your next slaw or add more shredded veggies. The more the merrier! Serves 6 as a side dish.
For the Slaw:
2 small zucchini (about 2-2 1/2 cups), julienned or grated in a food processor
1 small yellow squash (about 1-1/2 cups), julienned or grated in a food processor
1 medium red pepper, julienned or grated in a food processor
2 cups grated matchstick carrots
6 green onions (scallions) chopped finely on the diagonal
1/4 cup chopped fresh, flat-leaf parsley
For the Dressing:
1/2 cup cider vinegar
1/2 cup sugar
2 teaspoons sea salt
pepper to taste
a generous pinch of poppy seeds
Place the prepared vegetables in a large bowl. Combine all of the ingredients for the dressing in a small jar and shake until well mixed and the sugar has dissolved. Pour the desired amount of dressing over the veggies, stir and serve immediately. Keeps well for at least several days in the refrigerator.