This Cranberry Zucchini Slaw is a delicious and healthy way to enjoy your favorite summer vegetable. Dried fruit and sunflower seeds add a delicious and sweet twist, while the creamy yogurt sauce holds it together and gives it a great flavor.
Did you know that shredded zucchini can also be used in place of cabbage to make a delicious and refreshing slaw?
One of my favorite side dishes for summer is a light zucchini slaw. Cranberries and sunflower seeds added a sweet and salty flavor to the tangy yogurt dressing.
Why This Works
This zucchini slaw comes together in minutes thanks to a spiralizer. It is an easy salad to make while your chicken or steak are still on the grill.
The textures and flavors in this simple salad are so good. The dressing is sweet and creamy without being heavy and helps to soften the raw zucchini noodles.
Bright colors in this slaw make it a pretty addition to any dinner table. It's a great side dish to share at summer picnics or potlucks.
This simple zucchini slaw recipe comes with just a few ingredients. There is just something so good about veggies in sweet tangy sauce.
- Zucchini - I spiralized 2 small-medium zucchinis. Once they had been transformed into about 4 cups of curls, I chopped them up into smaller pieces for the slaw. You could also use a grater or a knife to make tiny pieces.
- Dried Cranberries - Gives a sweet flavor.
- Sunflower Seeds - Adds a salty crunch. Feel free to use your favorite nut instead.
- Greek Yogurt - Used to make a creamy dressing to coat the slaw.
- Vinegar - Gives the dressing a bit of tang. I prefer red wine but any variety can be used.
- Sugar - Just a little bit sweetens the dressing. You can also use your favorite sweetener.
How to Make
Zucchini slaw is a great way to use up extra zucchini. The slaw comes together in a matter of minutes.
- Juliene or spiralize the zucchinis and place the zoodles on paper towels for at least 15 minutes.
- Add the zucchini, craisins, seeds, and dressing to a large bowl and stir to coat.
- Cover and refrigerate for at least 1 hour for best results. Although, it can be served right away if you don't have time to chill it first.
- Season to taste with salt and pepper before serving.
Store the zucchini slaw in a tightly sealed container in the refrigerator for 2-3 days.
Tips and Tricks
- Place the zoodles on paper towels and let them rest for 15 minutes before making the slaw. This allows some of the moisture to come out.
- Use raisins or dried blueberries in place of the cranberries for a different flavor.
- For a more tart flavor, use a little more vinegar.
- Refrigerate the slaw for at least an hour before serving in order for the flavors to blend better.
What is the best way to cut zucchini for slaw?
I like to use a spiralizer to cut the zucchini into noodles. Then coarsely chop them with a large knife to make small pieces.
You can also use a grater to shred the zucchini or a sharp knife to cut the zucchini into small matchstick pieces.
Why is my slaw watery?
Coleslaw that is made too far in advance can become watery due to the veggies. Salt also breaks down vegetables and causes them to weep. Season to taste right before serving to prevent the slaw from getting watery.
Another way to prevent the slaw from getting watery is to stir the dressing into the veggies right before serving.
More Summer Salads
- Pizza Pasta Salad
- Mom's Potato Salad
- Ambrosia Fruit Salad Recipe
- Sweet and Spicy Coleslaw
- Ranch Macaroni Salad
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*The post for Cranberry Zucchini Slaw was first published June 2016. The post was updated and republished May 2022.