Recipe: Fresh zucchini slaw makes use of giant squash
Zucchini slaw is garnished with strips of more zucchini. (Photos: Debbie Arrington)
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It’s too hot to cook. And suddenly we have a bounty of zucchini.
In our gardens, all that heat made early squash seem to explode in size (especially if we remembered to water).
What to do with a zucchini baseball bat?
Shred it. Those fast-growing giants haven’t had time to get tough; just remove any seeds. Shredded zucchini adds fiber, flavor and moisture to all sorts of dishes, from zucchini bread to casseroles to salads.
This cool slaw gets its crunch from carrots and its zing from grated onions, complementing the raw zucchini. A creamy dressing ties it all together.
The characteristic that makes shredded zucchini so useful in baking – its high moisture content – can be a drawback in a fresh salad. Pat dry shredded zucchini between two paper towels. For best results, do it twice.
No zucchini baseball bats? This salad works great with small zucchini, too.
Fresh zucchini slaw
Makes 2 servings (recipe can be multiplied as needed)
Ingredients:
2 cups raw zucchini, shredded and patted dry
½ cup carrots, shredded
3 tablespoons onion, grated
For dressing:
2 to 3 tablespoons mayonnaise
1 teaspoon red or white wine vinegar
½ teaspoon Worcestershire sauce
2 dashes Tabasco
Seasoning salt to taste (about ¼ teaspoon)
½ teaspoon sugar
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Instructions:
Shred zucchini, discarding any seeds; no peeling necessary. Once it's shredded, pat the zucchini dry between paper towels to remove as much moisture as possible.
In a bowl, toss together shredded zucchini, carrot and onion.
In a separate bowl, whisk together mayonnaise, vinegar, Worcestershire sauce, Tabasco, seasoning salt and sugar until blended. Drizzle dressing over vegetables and toss lightly until coated.
Serve immediately.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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