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.
I love finding new and delicious ways to use zucchini. Usually we add it to this chocolate zucchini cake or this banana zucchini cake.
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.
Ingredients Needed
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.
Storage
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.
FAQ'S
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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Cranberry Zucchini Slaw
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.
Ingredients
- 2 medium zucchinis, cut into 4 cups of noodles
- ½ cup dried cranberries
- ¼ cup salted sunflower seeds
- ¼ cup plain Greek yogurt
- 1 tablespoon vinegar
- 1 tablespoon granulated sugar
Instructions
- Cut the zucchinis into small matchstick pieces. You can use a spiralizer to create noodles, and then cut those into smaller pieces.
- Stir together all the ingredients and refrigerate for at least an hour for the flavors to mix together.
- Stir before serving. Season to taste with salt and pepper, if desired.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 976mgCarbohydrates: 33gFiber: 4gSugar: 11gProtein: 8g
*The post for Cranberry Zucchini Slaw was first published June 2016. The post was updated and republished May 2022.
Denise
Do you squeeze the zucchini to get the water out first? I like the idea of miracle whip instead of the yogurt...not a yogurt fan.
Thank you!
Jocelyn
I do not squeeze the zucchini for this recipe because I always use spiralizer. If you grate the zucchini, you may need to remove some of the excess water.
Vanessa
Thanks for sharing! Does it keep long?
Jocelyn
It should keep in the fridge for a few days. I hope you enjoy it.
Suzanne
This looks so good! What a nice way to use a lot of zucchini!
Tamboliya
What could I use instead of yogurt? (I am lactose-intolerant and have no nondairy yogurt nor nondairy sour cream on hand). I have a little bit of mayo but didn't know if I still needed to mix the 1 T vinegar and 1 T sugar w/ S & Pwith it or if I needed to tweak different measurements or different ingredients to mix w/ the mayo??? Would you please help me? Thanks.
Jocelyn
You could totally use the mayo in place of the yogurt. (In fact, a lot of coleslaw recipes use mayo.) Mix it in with the vinegar and sugar to create a dressing and stir over the zucchini. I hope that helps and that you enjoy the slaw. It's one of my favorites!
Ardith
Hi, I am going to try this tonight...I love my spiralizer... Mondays I spiralize zucchini, carrots, squash and sometimes broccoli stems and store them in a container I can take the air out i.e. kuraidori , and then it is ready to throw into casseroles, salads etc all week...
Diane
WOW! I’m so pleasantly surprised! This was so delicious! Even as leftovers it wasn’t all watery like I thought it would be. Don’t know why I never thought of this! I’m diabetic so zucchini bread, cake, cupcakes and muffins are pretty much a rare occasion. I know I can substitute less sugar dried cranberries & diet sugar in this recipe. I’ve also tried this with sour cream instead of yogurt and it was great. Bet mayonnaise will probably work too. I used my julienne blade on my mandolin. It worked perfectly. Kind of reminds me of that broccoli salad with the bacon etc in it. Bet zucchini would be a nice substitute for that too. Thanks so much for posting this recipe.
Michelle
I made this tonight, used Miracle whip instead of the yogurt. Added Lemon juice, green onion, and a small amount of shreadded carrots. I also used a berry mix that has blue berries and cherries and cranberry. Yummy!
Wendy
I made this recipe today for a picnic. It's in the frig now waiting for the flavors to blend. It already was delicious before it went into the frig. Very easy to put together! Had to use unsalted sunflower seeds because that's what I had so my salad may lack a little flavor but less salt is good. Thanks for this recipe.
Tammy
I am hoping to serve this salad for guests. How far in advance can the dish be made? Thanks!
Jocelyn
It kept in my fridge for 2-3 days. I would add the sunflower seeds right before serving it though.
Gina
This looks fantastic! I just shredded some zucchini bread and thought to myself, "a person should be able to make slaw with this instead if cabbage!" And thanks to Pinterest, I found your recipe. I don't have a spiral cutter but shredded should work just fine! What a $$ saver since I have zucchini in my garden and the cabbage is long gone! Thank you for what looks like a fantastic recipe!
Jessica @ A Kitchen Addiction
We planted too much zucchini this year. I need to keep this recipe on hand! This looks like the perfect summer side dish!
Jocelyn
There is nothing wrong with an abundance of zucchini...there are so many fun ways to enjoy that green veggie!
Cassandra
What would you recommend to substitute the sunflower seeds?
Jocelyn
You could leave them out or substitute any other nut or seed that you prefer. I hope you enjoy the slaw.
Cakespy
This is brilliant! The perfect flavor contrast and zippy element for slaw.
Jocelyn
Thank you so much! It is definitely a fun way to enjoy zucchini!
Aimee @ ShugarySweets
I planted three zucchini plants in my garden this year. Pretty sure I'll be eating bowls of this salad 🙂
Jocelyn
You are going to have zucchinis out the wazoo! LOL! I hope you enjoy this fun and different way to eat zucchini!
Medha @ Whisk & Shout
I always have an abundance of zucchini in the summer and I settle for baking endless amounts of zucchini bread- this is a great no-bake way to use up that summer bounty without heating up the house!
Jocelyn
I'm with you on baking lots of zucchini bread in the summer! It's so good! This was a fun and different way to enjoy the green veggie!
nancyabc
I know I should be here for the recipe but I just love those bowls.
Are they from a place you can recommend??
Jocelyn
I totally get it 🙂 Those bowls are pretty cute! I buy these little dip bowls from Target. They have a bunch of different colors and patterns.
nancyabc
Thank you so much--headed to Target tomorrow.