If you're looking for a creative way to use up that garden bounty, this Zucchini Slaw recipe is the answer. It’s a unique, low-carb alternative to traditional slaw that swaps heavy mayo-based cabbage for a light, zesty blend of zucchini, peppers, and onions. Perfect as a BBQ side or a crunchy sandwich topper, this zucchini coleslaw brings a pop of color and flavor to every plate.
When garden zucchini is in full swing, it’s hard to resist shredding it into favorites like Chocolate Chip Zucchini Bread or Cheesy Rice Zucchini Casserole. But this easy zucchini coleslaw recipe takes your harvest to a whole new level.
Tossed in a simple homemade vinaigrette with white wine vinegar, celery seed, and just a hint of mayo, this zucchini slaw delivers a perfectly balanced sweet and zesty crunch.
It’s a total game-changer for summer entertaining, offering a fresh bite that cuts through the richness of grilled steak, chicken, or hamburgers.
Pro tip: Pile it high on hot dogs for a zesty twist that beats store-bought relish every time. Whether you need a quick BBQ side or a flavorful sandwich topper, this zucchini salad makes every meal feel a little more special.
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🥘Ingredients
- zucchini- freshly grated for best taste (see FAQ below for drainage tips)
- red & green pepper- finely dice for maximum flavor; the red pepper offers a touch of sweetness and color pop
- celery & red onion- finely chopped for added flavor
- celery seed, black pepper & sea salt- seasonings for the vinaigrette
- sugar- cuts the vinegar's acidity and adds sweetness
- white wine vinegar- the vinaigrette's main base; also serves as a preservative
- mayonnaise, to taste- add just before serving to individual bowls for best results
See recipe card for quantities.
🔪Instructions
- Step 1: Place the shredded zucchini, peppers, celery and onion in a large mixing bowl; stir to combine.
- Step 2: Add the seasonings, sugar and white wine vinegar. Mix until well blended.
Hint: Patience is key! Letting your zucchini coleslaw marinate for at least two hours makes it taste much better. Plus, if you have leftovers, you’ll notice it starts to take on a zesty relish consistency the longer it sits, making it a fantastic multi-purpose side dish.
📖Variations
Deluxe - Add shredded yellow squash and shredded carrots to the slaw
Extra zesty - Add cayenne pepper for some extra pep and heat
🍽Equipment
- large mixing bowl
- grater
- measuring cups
- measuring spoons
- cutting board
- chef's knife
- mixing spoon or wooden salad spoons
- slotted spoon (for serving)
🍶Storage
Refrigerate and enjoy within 3 days. Use a slotted spoon when serving to help control the juices!
💭Top tip
Want a creamier crunch? Stir in a little mayo just before you eat! Since this zucchini slaw is naturally juicy, I recommend adding the mayonnaise to individual bowls rather than the main serving dish. This keeps the slaw looking fresh and prevents the dressing from getting watered down, so every bite
🗨️FAQ
That typically isn't necessary. Most of the nutrients are in the skin, so it's best to shred the entire zucchini to get the most nutritional benefits.
Zucchini has a very high water content (about 94%!), so it can get "weepy" if left to sit. To prevent a watery mess, salt your shredded zucchini and let it drain in a colander for 30 minutes before mixing. If you’re in a hurry, simply use a slotted spoon to serve so the extra juices stay in the bowl!
Yes! It's packed with fiber, potassium and antioxidants, which are all good nutrients for the heart!
Yes! This is a fantastic make-ahead side dish. In fact, letting it marinate for at least 2 hours allows the flavors to meld. However, for the best crunch, I recommend adding any mayonnaise to individual servings right before eating rather than mixing it into the big batch.
Definitely! Swapping cabbage for zucchini adds a boost of Vitamin C, potassium, and antioxidants. Plus, by using a light vinaigrette instead of a heavy mayo base, you get a lower-calorie, hydrating side dish that’s perfect for summer.
For the best texture, use a box grater or a food processor with a grating attachment. If you want a fancier "matchstick" look, a mandoline or julienne peeler works wonders. Just be sure to stop when you reach the seedy center, as the firm outer flesh holds up much better in the dressing.
Absolutely! The longer this slaw sits in the fridge, the more the vegetables "pickle" in the white wine vinegar. By day two or three, it develops a zesty, relish-like consistency that tastes incredible piled on top of hot dogs or burgers.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Zucchini Slaw:
📋Recipe with step-by-step instructions
Zucchini Slaw
Ingredients
- 4 cups grated zucchini
- 1 cup diced red pepper
- 1 cup diced green pepper
- 1 cup finely chopped celery
- ½ cup finely chopped red onion
- 1 teaspoon celery seed
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- ½ cup sugar
- ½ cup white wine vinegar
- Mayonnaise, to taste--just before serving optional
Instructions
- Grate the zucchini, dice the peppers, and finely chop the onion and celery. Then add these contents to a large glass bowl and stir to combine.
- Add the seasonings, sugar and white wine vinegar. Gently mix until well blended.
- Cover and refrigerate for at least 2 hours to blend flavors.
- Stir before serving.
- Refrigerate and enjoy within 3 days.
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
Barbara K. says
Another great idea for zucchini and as alternative to cabbage.
Kitchen Ready Betty says
Thank you! This one is packed full of vitamins!
Lisa says
This is delicious. I added carrots for color.
Kitchen Ready Betty says
I sometimes add carrots for an extra pop of color too! I'm so glad you enjoyed it.