I turned thin ribbons of summer squash into a crisp, lemon-bright slaw studded with toasted almonds and feta that made me rethink every picnic side.
I am obsessed with this summer squash slaw because it’s light, crunchy, and refuses to be boring. Bright summer squash becomes a vehicle for big textures and louder contrasts, and it’s the toasted sliced almonds and crumbled feta that make me stop mid-bite.
Salty, tangy feta punches through gentle squash sweetness while almonds add that addicting brittle crunch. I bring this to backyard barbecues, weeknight dinners, and whenever I want something that feels fresh without trying too hard.
Simple, loud, and utterly moreish. Try it and your summer side-dish rotation will thank you.
No fuss, just summer flavor in spades.
Ingredients
- Shredded squash gives fresh crunch.
- Carrot adds sweet color and crispness.
- Red onion adds sharp, zippy bite.
- Parsley keeps it bright and herbaceous.
- Basically mint gives cool freshness.
- Toasted almonds bring crunchy nutty texture.
- Plus feta adds salty creamy tang.
- Lemon juice wakes everything up, it’s lively.
- Olive oil smooths and dresses ingredients.
- Vinegar cuts richness with bright acid.
- Dijon gives a gentle savory bite.
- Honey tames acidity with gentle sweetness.
- Garlic adds warm savory depth, it’ll linger.
- Salt sharpens everything; use sparingly.
- Black pepper brings subtle heat.
Ingredient Quantities
- 3 medium summer squash (zucchini and yellow), about 4 cups shredded
- 2 medium carrots, about 1 cup shredded
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- 1/4 cup fresh parsley, chopped (loosely packed)
- 2 tbsp fresh mint, chopped (optional but nice)
- 1/3 cup sliced almonds, toasted
- 1/2 cup feta cheese, crumbled (about 3 oz)
- 3 tbsp fresh lemon juice (about 1 lemon)
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 small garlic clove, minced (optional)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
How to Make this
1. Shred the summer squash and carrots on the large holes of a box grater or in a food processor so you have about 4 cups squash and 1 cup carrots; put the squash in a colander, sprinkle 1/2 tsp kosher salt over it and let it sit 10 minutes to draw out some water, then gently squeeze with your hands or press with paper towels to remove excess moisture.
2. While the squash drains, thinly slice the red onion and rinse it under cold water for 30 seconds if you want milder onion flavor, then pat dry.
3. Toast the sliced almonds in a dry skillet over medium heat, stirring often, until they’re fragrant and lightly browned, about 3 to 5 minutes; remove from heat and let cool so they stay crunchy.
4. Make the dressing by whisking together 3 tbsp fresh lemon juice, 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tbsp honey or maple syrup, the minced garlic if using, 1/4 tsp freshly ground black pepper and a pinch more salt only if needed.
5. In a large bowl combine the squeezed squash, shredded carrots, sliced red onion, chopped parsley and the mint if using; toss gently so everything is evenly mixed.
6. Pour most of the dressing over the slaw and toss to coat; save a little dressing to drizzle at the end or for leftovers. Taste and adjust salt and lemon if needed but remember the feta will add saltiness.
7. Fold in the toasted almonds and about half the crumbled feta so some stays for topping; reserve a few almonds and crumbles for garnish.
8. Let the slaw sit 10 to 15 minutes at room temperature before serving so flavors meld, or chill it for an hour if you want it colder and crisper.
9. Give it a final toss, sprinkle the remaining feta and almonds over the top, and finish with a little extra drizzle of olive oil or lemon if it seems dry.
10. Store leftovers in an airtight container in the fridge for up to 3 days; the texture softens over time but it still tastes great on sandwiches or with grilled meats.
Equipment Needed
1. Box grater (large holes) or food processor with a shredding blade
2. Colander or fine mesh sieve
3. Cutting board and a chef’s knife (for onion, herbs and lemon)
4. Paper towels or a clean kitchen towel to press out moisture
5. Dry skillet for toasting almonds
6. Large mixing bowl and a smaller bowl for the dressing
7. Whisk and measuring spoons/cups
8. Citrus juicer or reamer (for the lemon)
9. Serving spoon or salad tongs and an airtight container for leftovers
FAQ
Summer Squash Slaw With Toasted Almonds & Feta Recipe Substitutions and Variations
- Summer squash (zucchini/yellow) — swap with shredded cucumber for extra crunch or thinly sliced green cabbage for a heartier slaw
- Feta cheese — use crumbled goat cheese for a tangy soft option or grated ricotta salata for similar salty bite without the creaminess
- Sliced almonds — replace with chopped walnuts, toasted pistachios, or pumpkin seeds (pepitas) if you want nut-free flavor
- Fresh lemon juice — lime juice works great, or use 2 tbsp white wine vinegar plus 1 tbsp water if you’re out of citrus
Pro Tips
1. Salt the shredded squash early and press gently, then spread it out on paper towels or a clean dish towel to air-dry a few minutes more; getting rid of as much water as you can keeps the slaw from turning soggy and makes the dressing actually stick.
2. Toast the almonds until just golden and let them cool completely before folding in; if they’re still warm they’ll steam the veg and go soft. For extra flavor smash half into coarse pieces and leave the rest whole for crunch contrast.
3. Make the dressing ahead and taste it after a 10 minute rest; lemon brightens over time so you might need a touch more acid or honey after it sits. Keep a little dressing back to freshen leftovers or to dress just before serving so the feta and nuts stay distinct.
4. If you want milder onion flavor, rinse the slices under cold water but don’t overdo it or you’ll lose all onion bite. Also slicing the onion extra thin helps it blend into the salad without punching you in the mouth.
Summer Squash Slaw With Toasted Almonds & Feta Recipe
I turned thin ribbons of summer squash into a crisp, lemon-bright slaw studded with toasted almonds and feta that made me rethink every picnic side.
4
servings
268
kcal
Equipment: 1. Box grater (large holes) or food processor with a shredding blade
2. Colander or fine mesh sieve
3. Cutting board and a chef’s knife (for onion, herbs and lemon)
4. Paper towels or a clean kitchen towel to press out moisture
5. Dry skillet for toasting almonds
6. Large mixing bowl and a smaller bowl for the dressing
7. Whisk and measuring spoons/cups
8. Citrus juicer or reamer (for the lemon)
9. Serving spoon or salad tongs and an airtight container for leftovers
Ingredients
-
3 medium summer squash (zucchini and yellow), about 4 cups shredded
-
2 medium carrots, about 1 cup shredded
-
1/2 small red onion, thinly sliced (about 1/2 cup)
-
1/4 cup fresh parsley, chopped (loosely packed)
-
2 tbsp fresh mint, chopped (optional but nice)
-
1/3 cup sliced almonds, toasted
-
1/2 cup feta cheese, crumbled (about 3 oz)
-
3 tbsp fresh lemon juice (about 1 lemon)
-
3 tbsp extra virgin olive oil
-
1 tbsp red wine vinegar
-
1 tsp Dijon mustard
-
1 tbsp honey or maple syrup
-
1 small garlic clove, minced (optional)
-
1/2 tsp kosher salt, plus more to taste
-
1/4 tsp freshly ground black pepper
Directions
- Shred the summer squash and carrots on the large holes of a box grater or in a food processor so you have about 4 cups squash and 1 cup carrots; put the squash in a colander, sprinkle 1/2 tsp kosher salt over it and let it sit 10 minutes to draw out some water, then gently squeeze with your hands or press with paper towels to remove excess moisture.
- While the squash drains, thinly slice the red onion and rinse it under cold water for 30 seconds if you want milder onion flavor, then pat dry.
- Toast the sliced almonds in a dry skillet over medium heat, stirring often, until they’re fragrant and lightly browned, about 3 to 5 minutes; remove from heat and let cool so they stay crunchy.
- Make the dressing by whisking together 3 tbsp fresh lemon juice, 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tbsp honey or maple syrup, the minced garlic if using, 1/4 tsp freshly ground black pepper and a pinch more salt only if needed.
- In a large bowl combine the squeezed squash, shredded carrots, sliced red onion, chopped parsley and the mint if using; toss gently so everything is evenly mixed.
- Pour most of the dressing over the slaw and toss to coat; save a little dressing to drizzle at the end or for leftovers. Taste and adjust salt and lemon if needed but remember the feta will add saltiness.
- Fold in the toasted almonds and about half the crumbled feta so some stays for topping; reserve a few almonds and crumbles for garnish.
- Let the slaw sit 10 to 15 minutes at room temperature before serving so flavors meld, or chill it for an hour if you want it colder and crisper.
- Give it a final toss, sprinkle the remaining feta and almonds over the top, and finish with a little extra drizzle of olive oil or lemon if it seems dry.
- Store leftovers in an airtight container in the fridge for up to 3 days; the texture softens over time but it still tastes great on sandwiches or with grilled meats.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 235g
- Total number of serves: 4
- Calories: 268kcal
- Fat: 19.36g
- Saturated Fat: 4.51g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 11.25g
- Cholesterol: 14.9mg
- Sodium: 300mg
- Potassium: 555mg
- Carbohydrates: 15.5g
- Fiber: 3.6g
- Sugar: 8g
- Protein: 7.8g
- Vitamin A: 2750IU
- Vitamin C: 34mg
- Calcium: 155mg
- Iron: 1mg
