Squash Ribbon Slaw with Herbs

Shaved into delicate ribbons, summer squash turns a classic American slaw into something light and garden-fresh. Sweet green grapes and a handful of dill, parsley, and chives brighten a tangy yogurt-mayo dressing.

Serves 4 · 25 min prep

Estimate for one serving

• 210 cal
• 9g protein
• 16g carbs
• 13g fat
• 3g fiber

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Ingredients

• 2 medium yellow summer squash
• 2 medium zucchini
• 1 cup seedless green grapes
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 3 tbsp fresh chives
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1.5 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup toasted sunflower seeds
• 3 oz crumbled goat cheese

Instructions

1. 1Wash the yellow squash and zucchini well. Using a vegetable peeler or mandoline, shave long thin ribbons from each squash, rotating as you go and stopping when you reach the seedy core.
2. 2Place the squash ribbons in a colander set over the sink, sprinkle lightly with the salt, and let them drain for 10 minutes to release excess water.
3. 3Meanwhile, halve the green grapes and finely chop the dill, parsley, and chives.
4. 4In a medium bowl, whisk the Greek yogurt, mayonnaise, apple cider vinegar, Dijon, honey, remaining salt, and black pepper into a smooth creamy dressing.
5. 5Pat the squash ribbons dry with paper towels and transfer them to a large serving bowl.
6. 6Add the halved grapes and most of the chopped herbs to the squash.
7. 7Pour the yogurt dressing over the ribbons and toss gently with tongs until every strand is lightly coated and glossy.
8. 8Fold in half of the sunflower seeds and half of the goat cheese so they are distributed through the slaw.
9. 9Taste and add a splash more vinegar or pinch of salt if the flavors need brightening.
10. 10Pile the slaw onto a platter or into individual lunch bowls, then finish with the remaining herbs, seeds, and goat cheese. Serve immediately or chill up to 4 hours for a make-ahead work lunch.