Summer squashes are starting to appear in farmer’s markets (and, in the case of zucchini/courgettes, in my garden!) …so…since they tend to be very prolific and an integral part of weekly farm shares all summer long and are also cheap in supermarkets at this time of year — it is time to start getting good recipes together!
Summer squashes — which include yellow squash, also called marrow; yellow crookneck squash; and zucchini, also called courgettes — are pretty good for you according to Self.com, are delicious, and lend themselves to many great dishes, So there is no reason to be sick of them by August or to refuse your neighbors’ offers of extra bounty when they get overwhelmed with what they’ve grown.
Don’t peel the squashes; part of the appeel (sic) of this salad is the hint of color!
Mind you, I may have fewer than anticipated…some critter, which may or may not be the cutworm, sliced off several of my zucchini flowers before they could produce the magic green wands….grrrrrrr.
Some of the recipes I have offered before for these garden giants are Zucchini Corn Fritters, Zucchini Fritters with Manchego and Rosemary, and Sauteed Summer Squash with Oregano and Lemon,
Today I went for something different – a quickie slaw alternative called remoulade, like the French classic Celeriac remoulade. This one integrates the garden vegetables that most lend themselves to grating. You can mix and match them however you like!
The Perfect Summer Side
Easy Summer Squash Remoulade
(makes side salad for 2; multiply recipe for a crowd!)
2 Cups mix and match: zucchini/yellow squash/hakurai turnip/mild radish, grated with a large hole grater.
1 Tbs grated red onion
1-2 Tbs prepared mayonnaise
1 tsp your preferred smooth mustard
Generous pinch salt
Pinch of freshly grated black pepper, if desired
Mix all ingredients in a medium bowl. Adjust seasoning to taste and serve as an alternative to cole slaw.
*If there will be a lag between grating the vegetables and making the remoulade, add lemon juice to the waiting vegetables to prevent browning.
Hot, Cheap & Easy 
Hi there,
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Many happy blogging days ahead!
Brissiemaz 🙂
Thank you for the nomination! I will visit you today!
What an excellent idea! Our courgettes are so slow this year because of the cold, we have not been out of the 60’s and low 70’s in a week now, very odd weather, but there are lots of little ones so here’s hoping I can make this soon. It would be perfect with the spanish tortilla that I made again last night (Johns vegetarian son LOVES them!). It has become a staple in my kitchen! c
So glad to hear the tortillas are working out for you! We love them here…good way to use fresh peas peas and ham chunks…
And I did exactly that last night. picked and shelled some peas .. so tasty! c
Hurray! I might do the same today….
Time to take out the mandolin 😉
Oh goodness, it’s been packed away or buried since I got as a wedding gift for my ill-fated union…..Not enough space here and too much washing up!
Oh dear – I was think more that I should get out the mandolin for the summer squash. My ex’s mother (in Michigan) had a beautiful wooden mandolin – much bigger than the plastic things they sell now and easier to use because of the size. It had belonged to her mother and possibly grandmother 😉
I have a big one from Williams Sonoma…somewhere….that’s what I was referring to!