Shaved Squash & Apple Slaw

American late-summer lunches often lean on no-cook slaws that showcase peak garden produce in cool ribbons. Shaved yellow squash and zucchini meet crisp apple, a lemon-honey Dijon toss, fresh herbs, feta, and toasted pumpkin seeds.

Serves 4 · 20 min prep

Estimate for one serving

• 385 cal
• 24g protein
• 28g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 medium yellow summer squash
• 1 medium zucchini
• 2 medium crisp apples (Honeycrisp or Gala)
• 3 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 cup packed fresh mint leaves
• 1/4 cup packed fresh parsley leaves
• 1/3 cup toasted pumpkin seeds
• 1/2 cup crumbled feta cheese
• 1 1/2 cups cooked shredded rotisserie chicken
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Rinse the squash and zucchini, then trim the ends. Using a mandoline or sharp peeler, shave long thin ribbons from all sides until you reach the seedy cores; discard the cores.
2. 2Place the squash ribbons in a large mixing bowl. Immediately toss with half of the lemon juice and salt so they stay bright and begin to soften slightly.
3. 3Core the apples and slice them into very thin matchsticks or ribbons. Add the apple pieces to the bowl with the remaining lemon juice and toss gently so they do not brown.
4. 4In a small jar or bowl, whisk together the olive oil, honey, Dijon mustard, remaining salt, black pepper, and red pepper flakes until the dressing looks emulsified and glossy.
5. 5Pour the dressing over the squash and apple ribbons. Use clean hands or tongs to toss thoroughly so every strand is lightly coated.
6. 6Roughly chop the mint and parsley. Scatter the herbs over the slaw along with the shredded chicken and most of the pumpkin seeds.
7. 7Toss once more just until the herbs and chicken are evenly distributed. Taste and adjust seasoning with an extra squeeze of lemon or pinch of salt if needed.
8. 8Divide the slaw among four bowls or pack into meal-prep containers. Top each portion with crumbled feta and the remaining pumpkin seeds.
9. 9Serve immediately for maximum crunch, or chill up to 4 hours; the ribbons will soften slightly but stay fresh and vibrant for lunch.