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    Summer Slaw

    Jump to Recipe·Print Recipe

    This colorful raw salad calls for golden beet, zucchini, carrot, radish, cucumber and jicama, and has a light, tangy dressing. Shredding the vegetables in the food processor makes preparing this salad fast and easy. Great for a party, potluck or picnic!

    Summer Slaw

    You will be using the shredding/grating blade of your food processor (this is the one I use). It is the flat circular attachment with small holes that sits at the top of the food processor bowl (not at the bottom like the “S” blade) with the help of a vertical arm attachment. A food processor results in firmer shredded vegetables, but if you don't have one you can use a hand or box grater, which will yield a moister salad of smaller pieces.

    This recipe makes 5 cups of salad, perfect for 2 to 4 people. If you are bringing it to a gathering, you might consider doubling it. In that case, empty the first round of processed veggies into a medium bowl halfway through to make room for the remaining veggies.

    Print
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    Summer Slaw

    Summer Slaw


    • Total Time: 20 mins
    • Yield: 2-4 (makes 5 cups salad, ¼ cup dressing) 1x
    Print Recipe
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    Ingredients

    Scale
    • 1 medium carrot, peeled or unpeeled
    • 6-inch length of an English cucumber, peeled or unpeeled
    • 1 medium zucchini (about 6 inches long), unpeeled
    • ¼ pound jicama, peeled
    • ¼ pound golden beet, peeled
    • 3 large red radishes
    •  
    • Dressing:
    • 3 tablespoons lemon juice
    • 2 tablespoons salt-free mustard
    • ½ teaspoon dried Italian herb seasoning
    • 1 small-medium clove of garlic, put through a garlic press (or finely chopped)

    Instructions

    1. After washing and peeling the vegetables, cut them as needed so that they will fit easily through the tube on top of the food processor (see photo below). Put the prepared veggies in a bowl or on a plate so they’re ready.
    2. Once the shredding/grating blade is snugly in place, put the lid on the food processor, lock it and turn it on. Remove the plastic pusher from inside the tube, and feed the vegetables through, using the pusher to move the vegetables down toward the spinning blade. (You may need to stop once or twice to remove any missed slices of vegetables that have become stuck above the circular attachment but under the lid.) Once all the vegetables are shredded, transfer them to a medium bowl.
    3. To make the dressing, place the lemon juice, mustard, Italian herb seasoning, and garlic into a small bowl or cup, and stir well. Pour over the salad and toss. (I garnished the salad above with a bit of spiralized beet.)

    Notes

    Vary your veggies: This recipe is very open to interpretation, so feel free to substitute other firm vegetables that you like. I think an apple would be good too, but have not tried this yet.

    Dressing: The dressing is a simple one and is very light; but if you like more dressing on your salads, double the ingredients. Also, feel free to use your favorite dressing on this salad instead of the one I have included. The dressing I have in this recipe is very easy and doesn’t require a blender.

    Cucumber: If you can’t find an English cucumber (they are longer and thinner than regular cucumbers), you can use a regular cucumber; but you may want to scrape out the seeds with a spoon first (after cutting it in half lengthwise) so your salad isn’t too wet.

    Beet: I’ve use a golden beet, but you can use a red beet too; just be aware that it will turn the entire salad a bright pink (see photo below).

    • Prep Time: 20 mins

    Nutrition

    • Serving Size: ¼ recipe (about 1.25 cups)
    • Calories: 52
    • Sugar: 5.5g
    • Sodium: 41.4mg
    • Fat: 0.6g
    • Saturated Fat: 0.1g
    • Carbohydrates: 11.3g
    • Fiber: 4.1g
    • Protein: 2.1g
    • Cholesterol: 0

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    Summer Slaw

    Above: All of the veggies ready to go into the food processor.

    Summer Slaw

    Above: Another version of this slaw, made with red beets and garnished with sesame seeds and fresh dill. On the side, french fries (made of Yukon gold potatoes and Japanese yams) and mustard, with homemade ketchup.

    « Rice with Asparagus & Shiitake Mushrooms
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    Reader Interactions

    Comments

    1. K M

      June 24, 2018 at 5:06 pm

      This makes a great light, nutritious lunch on a summer day.

      I replaced the radish with 1 diced Fuji apple added in after the veggies were shredded and placed it on a bed of arugula and spinach. This was a great way to quickly add more veggies into my meal plan.

      Thanks again for your clean, enjoyable recipes!

      Reply
      • Cathy

        June 25, 2018 at 6:57 pm

        Yum! 🙂 Thanks!

        Reply
    2. John

      June 27, 2018 at 5:59 am

      I made this the other night and it was wonderful, very filling thank you

      Reply
      • Cathy

        June 27, 2018 at 12:18 pm

        Thanks John! 😉

        Reply
    3. Vee Gee

      June 06, 2019 at 8:53 am

      It looks amazingly delish. I will try with apples instead of radishes and a orange-based dressing for a sweet twist. Thank you, Cathy!
      Vee Gee

      Reply
      • Cathy

        June 06, 2019 at 2:56 pm

        Hi Vee Gee! 😉 xo

        Reply
    4. AL

      August 10, 2019 at 5:51 pm

      What is "salt-free sodium mustard"? I assume you mean "salt-free mustard" but is there a specific type of mustard?

      Reply
      • Cathy

        August 10, 2019 at 8:29 pm

        I like Westbrae Naturals brand. (Yes, I meant just "salt-free mustard"; thanks for alerting me to this.) 🙂

        Reply
    5. Chris Reid

      August 10, 2019 at 8:21 pm

      "salt-free sodium mustard"? Cathy, I am reading the summer slaw recipe while the apricot cardamom cookies are in the oven : ) -- what is the type of salt free mustard? (Dijon?)

      Your recipes are well designed -- would like to try the dressing as you intended. Thanks for clarifying.

      Reply
      • Cathy

        August 10, 2019 at 11:02 pm

        Hi Chris, I deleted "sodium" from the post; that was a typo. So the salt-free mustard I like is Westbrae Naturals brand. Thank you! Mmm, love those cookies! 🙂

        Reply
    6. Debbi

      March 14, 2022 at 8:18 am

      Are the beets pre-cooked?

      Reply
      • Cathy

        March 15, 2022 at 7:12 am

        No, they are raw.

        Reply

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