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This is from the June/July 2008 Taste of the South mag.
Squash Slaw
Yield: 6-8 Servings
Prep: 15 min
Refrigerate: 1hr
2 large yellow squash, grated and squeezed dry
2 large zucchini squash, grated and squeezed dry
2 carrots, grated
1/4 cup finely chopped red bell pepper
2 green onions, finely chopped
1/2 cup distilled white vinegar
1/4 cup sugar
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup vegetable oil
In a medium bowl, combine squashes, carrots, bell pepper, and green onions.
In a small bowl, combine vinegar, sugar, salt, and pepper. Whisk until sugar is dissolved. Gradually add oil, whisking until well blended.
Add vinegar mixture to squash mixture, stirring to combine well. Cover and refrigerate for 1 hr.
Squash Slaw
Yield: 6-8 Servings
Prep: 15 min
Refrigerate: 1hr
2 large yellow squash, grated and squeezed dry
2 large zucchini squash, grated and squeezed dry
2 carrots, grated
1/4 cup finely chopped red bell pepper
2 green onions, finely chopped
1/2 cup distilled white vinegar
1/4 cup sugar
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup vegetable oil
In a medium bowl, combine squashes, carrots, bell pepper, and green onions.
In a small bowl, combine vinegar, sugar, salt, and pepper. Whisk until sugar is dissolved. Gradually add oil, whisking until well blended.
Add vinegar mixture to squash mixture, stirring to combine well. Cover and refrigerate for 1 hr.