The Slaw

I love a good slaw. Sometimes I’m so desperate for a slaw, that I even like a bad slaw. You know the type – a little too much sauce, the cabbage chiseled a little too small, and the flavor a little too lacking. What’s a girl to do?

This slaw is none of those things: there’s zucchini, cut into cute little matchsticks. Next, a bit of carrot, shredded. A bell pepper or two, thinly sliced. A diced jalapeno, to add a little spice. Some cilantro, because I love it like no other herb. Top all of that off with a little onion and a mustard-y sauce, and you have The Slaw. (Also affectionately known as “The Slaaaaaaaw.”)

Pleasantly crunchy, spicy, and tangy. Could a slaw ask for anything more?

The Slaw (Zucchini Slaw)
adapted from this slaw and this slaw’s sauce

Note: As usual, the measurements I’m about to give you are guidelines. The amount of vegetables can vary depending on how much slaw you want, and you’ll probably have some leftover sauce. Save it for more slaws – it’s versatile. Also, I definitely tasted and adjusted ingredients in the sauce before dressing The Slaw, and I suggest you do the same. You could add more mayo or sour cream if you like a thicker sauce, or more vinegar or buttermilk if you like it more tangy or thin. One more thing: The zucchini needs an hour of prep time to be salted and drained to draw the water out, so prepare for that.


  • 1 or 2 zucchini, cut in 4-inch long matchsticks
  • 1 teaspoon salt
  • 1 bell pepper (any type), seeded and thinly sliced
  • 1 carrot, peeled and shredded
  • 1 jalapeno, seeded and diced
  • 1 – 2 tablespoons diced onion (green onion would be nice, too)
  • cilantro, to taste (I used a big handful, about 1/3 cup)


  • 1/4 cup sour cream
  • 1/3 cup mayo
  • 2 – 3 tablespoons well-shaken buttermilk
  • 1 – 2 tablespoons rice vinegar or cider vinegar
  • a big glop of mustard (I used whole grain dijon)
  • 1 teaspoon sugar, or to taste
  • salt, pepper, to taste

Place zucchini in a colander and sprinkle the 1 teaspoon salt over, mixing gently to thoroughly cover. Let drain in the refrigerator for at least an hour.

Meanwhile, make the sauce: combine all ingredients, taste, adjust, and repeat until the sauce is to your liking.

After zucchini is satisfactorily crunchy, blot water still on zucchini with a paper towel and place in a medium – large bowl. Add the rest of the slaw ingredients to the bowl; combine. Dress The Slaw with desired amount of sauce. The original recipe recommends chilling the dressed slaw for an hour before eating, which indeed improves the flavor, but if you simply can’t wait, then dig in.

The Slaw is best on the day it’s made, but I thought it was still quite tasty on day two.  Also, The Slaw enjoys the company of Pulled Pork – or should I say Mr. Pig?



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