A fresh new way to use zucchini and green beans in this Zucchini, Green Bean and Chile Slaw.
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Zucchini, Green Bean, and Chile Slaw
Have you had your fill of zucchini yet? Have you zoodled yourself crazy? Well, don’t stop yet. You have to make this slaw or salad or whatever you want to call it. It’s amazing! Fresh zucchini is julienned, though you could use your spiralizer, I used my Julienne Peeler
. Green beans are quickly blanched or steamed and then also julienned – I used my knife, but has anyone tried this Krisk Bean Stringer and Slicer 
or this Norpro Bean Frencher
? I normally don’t like one hit wonders in the kitchen, but this slaw was so good and the only time consuming part was slicing the green beans – so I’m considering them.
In with the zucchini and the green beans, the original recipe called for option squash blossoms, which I didn’t have. It also calls for two long green chiles. I used one Thai chili and believe me that was enough. Then as if that green goodness wasn’t enough flavor for you, you add mint and basil leaves. You get the bite from the mint and the summer feel from the basil. A honey lemon juice dressing pulls it all together.
You want to know how good this is? I am hoping to get lots more zucchini in my CSA next week! When was the last time you hoped for more zucchini? I found this slaw in Donna Hay Magazine Feb/March 2014.
Have you tried my Vietnamese Zoodle Salad?
Zucchini, Green Bean, and Chile Slaw
Ingredients
- 400 g green beans trimmed and shredded (about 15 ounces)
- 3 small zucchini shredded
- 5 zucchini blossoms halved, (optional)
- 2 long green chiles thinly sliced
- 1 cup mint leaves
- 1 cup basil leaves
- 1 tablespoon lemon zest
Honey Lemon Dressing
- 2 tablespoons lemon juice
- sea salt and cracked black pepper
- 1/2 tablespoon honey
- 1/4 cup extra virgin olive oil
Instructions
- Make the dressing - place the honey, lemon juice, salt and pepper and olive oil in a lidded mason jar. Shake to combine.
- Blanch or steam the green beans for 1-2 minutes. Drain and rinse under cold water to stop the cooking. Place the green beans, zucchini, chile peppers, and zucchini blossoms in a bowl. Drizzle over the dressing and toss to combine. Top with the mint, basil and lemon zest.
Nutrition
Looks so delicious and wonderful that I can eat it right off my screen.. the pictures are wonderful
Congratulations!
Your recipe is featured on Full Plate Thursday this week! Have a great day and enjoy your new Red Plate!
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Miz Helen
Your slaw looks awesome, I just love this combination. Thanks so much for sharing with Full Plate Thursday and hope you are having a great day.
Come Back Soon!
Miz Helen
Delicious and healthy treat love to try this slaw with tons of veggies. Thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Loving this and I’m drooling! You are so talented. Thanks for sharing this at our party. Pinned and tweeted. I hope to see you on Monday at 7 pm, so we get to party with you again! Lou Lou Girls
This salad sounds amazing, Pam. I love the fresh veggies and the delicious dressing too. Pinned, yummed and shared. Thank you for being a part of the Hearth and Soul hop.
I don’t eat any kind of peppers, but the rest sounds delightful!
These photos are just spectacular. Summer inspiration for us all. GREG
This definitely captures the fresh flavors of summer perfectly!