Summer Squash Apple Slaw

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.

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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.

When preparing the sweet peppers, leave stems in tact to give guests a spot to hold.

Summer Squash Apple Slaw

Recipe type: Side
Prep time: 
Total time: 
Serves: 12


  • 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)


  1. In a large bowl, combine Fuji and Granny Smith apples and toss with lemon juice.
  2. 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.
  3. 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.
  4. Cover and chill for an hour.
  5. 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.

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.