Easy to Make Summer Squash Apple Slaw Recipe
Nights are getting a little cooler as summer begins to wind down. Celebrate the transition of summer to fall with this no cook, colorful, chilled summer squash apple slaw. Paired with La Crema Sonoma Coast Chardonnay, this tangy slaw captures the colors of the summer and hints at the crispness of the fall to come.
With subtle flavors, this light side is the perfect accompaniment to pasta dishes or grilled chicken or fish.
Food should delight all the senses and this summer squash apple slaw is a feast for both the eyes and the tastebuds. Encourage fellow diners to slow down and enjoy the last moments of summer by serving in halves of sweet pepper.
Why This Slaw Works for Late Summer Entertaining
As summer drifts into fall, menus naturally shift to reflect the changing season—and this slaw strikes the perfect balance. It’s crisp, colorful, and refreshingly light, making it ideal for those still-warm evenings when heavy dishes feel out of place. The combination of sweet apples, tender summer squash, and a tangy dressing brings a vibrant crunch to the table, while the chilled preparation makes it easy to serve at room temperature or straight from the fridge. Whether you’re hosting a casual dinner on the patio, packing a picnic with wine and small bites, or planning an early fall potluck, this slaw feels effortlessly seasonal and completely satisfying.
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Brighten up a mid-week dinner or get together with colorful summer squash, apples, and sweet peppers.
For daintier bites if passing as an appetizer, toss slaw with a third of the dressing and use a slotted spoon to fill halves of sweet pepper.
Choose narrow sweet peppers that guests can easily bite into for serving summer squash apple slaw.
When preparing the sweet peppers, leave stems in tact to give guests a spot to hold.
Summer Squash Apple Slaw
Author: Eden Hensley
Recipe type: Side
Prep time:
Total time:
Serves: 12
Ingredients
- 2 Fuji apples, cored and julienned
- 1 Granny Smith apple, cored and julienned
- 1 Tablespoon lemon juice, freshly squeezed
- 2 small Yellow summer squash, julienned
- 2 small Zucchini, julienned
- 1 medium Sweet pepper, red, orange, or purple in color, julienned
- 1/2 medium Red onion, sliced
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon plus 1 teaspoon Cider vinegar
- 3 Tablespoons Mayonnaise
- 1 Tablespoon Sugar (or 1 teaspoon Agave Nectar)
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 Tablespoon fresh Tarragon, minced
- 1 teaspoon fresh Basil, roughly torn (optional, necessary if serving slaw in sweet peppers)
- 8 to 10 small to medium sweet peppers, cut in half and seeded (optional, for serving)
Instructions
- In a large bowl, combine Fuji and Granny Smith apples and toss with lemon juice.
- Add summer squash, zucchini, sweet pepper, and red onion to apples and combine. If chilling overnight or not serving with an hour or two of preparation, wait to add the red onion as the onion will overwhelm the other flavors.
- In a small bowl, whisk together Extra Virgin Olive Oil, Cider vinegar, Mayonnaise, Sugar, Salt, and Pepper. Pour over apple squash mixture and toss to coat. If you plan on passing the slaw as an appetizer in halves of sweet pepper, only use a third of the dressing.
- Cover and chill for an hour.
- To serve, add fresh Tarragon and toss to mix. For an elegant presentation, spoon into sweet pepper halves and top with fresh Basil. Place remaining slaw into a small bowl and surround with Triscuits and stuffed sweet peppers.
Add a pop of color to your table and a taste of fall to your meal with summer squash apple slaw.
Creative Ways to Customize This Slaw
One of the best things about this summer squash apple slaw is how easily it can be adapted to fit your mood—or your pantry. Whether you’re craving extra crunch, brightness, or a fun twist on flavor, this slaw is the perfect canvas for creativity.
Try these easy swaps and add-ins:
- Add nuts or seeds: Toasted almonds, pecans, or sunflower seeds for crunch
- Switch up the herbs: Try fresh mint, dill, or parsley in place of tarragon
- Go citrusy: Mix in orange juice or zest with the lemon for extra brightness
- Make it spicier: Add a pinch of chili flakes or diced jalapeño
- Swap the veggies: Use julienned carrots, cucumber, or shaved fennel instead of squash
- Boost the creaminess: Stir in a spoonful of Greek yogurt or crème fraîche
- Add sweetness: Toss in golden raisins, dried cranberries, or thinly sliced grapes
Wine Pairing Spotlight: Sonoma Coast Chardonnay
A crisp, vibrant dish like summer squash apple slaw calls for a wine that complements its freshness—and La Crema Sonoma Coast Chardonnay is the perfect match. With bright citrus notes, hints of stone fruit, and just a whisper of creaminess, this Chardonnay mirrors the slaw’s tangy-sweet balance and elevates every bite.
The wine’s lively acidity cuts through the richness of the mayo-based dressing, while its subtle oak and smooth texture round out the crunch of raw veggies and apples. It’s a pairing that feels effortlessly seasonal—bright enough for the tail end of summer, but with enough depth to nod toward the cozy flavors of fall. Serve it chilled to bring out its citrusy vibrancy and enjoy a glass as you soak in those last golden-hour evenings.
A Sweet Sendoff to Summer
This summer squash apple slaw is more than just a side—it’s a celebration of the season. Its bright colors, crisp textures, and tangy flavors make it the kind of dish that turns heads and starts conversations. Whether you’re planning a relaxed backyard dinner, a wine-fueled picnic, or simply want something vibrant and fresh for a midweek meal, this slaw delivers.
Hosting a happy hour? Or serving guests buffet style? Plate this salad in halves of colorful sweet pepper. Choose smaller sweet peppers for passing at a happy hour as you want your guests to be able to sample the salad stuffed pepper in no more than two bites.
Check out our other Summer recipes:
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