Combining an abundance of super-crunchy, perfectly in-season vegetables in a creamy, lemony dressing is a fun and delicious way to reimagine a slaw.
Slideshow:Great Recipes Featuring Fall Produce
4 ounces snow peas, cut into 1-inch pieces
1 yellow bell pepper, thinly sliced
1 medium zucchini, cut into 1-by- 1/3-inch sticks
1 medium yellow squash, cut into 1-by- 1/3-inch sticks
2 medium golden beets, peeled and finely julienned
1 bunch watercress, thick stems discarded and watercress coarsely chopped
2 scallions, thinly sliced on the diagonal
2 tablespoons fresh lemon juice
2 tablespoons light mayonnaise
1/4 cup canola oil
Freshly ground pepper
How to Make It
In a large bowl, combine the snow peas, bell pepper, zucchini, yellow squash, beets, watercress and scallions. In a small bowl, whisk the lemon juice with the mayonnaise and oil and season with salt and pepper. Add the dressing to the vegetables and toss. Serve right away.
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