Ginger Sesame Zucchini Slaw

This was my first year with a successful garden. I blame it on all the rain in June.  Yes, I said blame.

What do you do when mother nature produces heaps and heaps of lettuce? So much lettuce that you can’t eat it all. So much that you have to push it off on your friends and family until they say “no more”.

Yup, I was the person trying to push lettuce like a grandma pushing desserts at Christmas.

Then came the overwhelming amounts of zucchini.

Not again. No more pushing vegetables on the unassuming house guest.


With zucchini coming out of my ears, I needed to come up with recipes to use it all up. I spent a half hour putting all my zucchini through the food processor. That was enough work so I stored it for a day before finding a use for it. I had 2 large bowls worth.  My mom suggested I make zucchini bread.

I don’t like zucchini bread.

I suppose I could make bread for my friends and family. But then I would be pushing yet another thing on everyone. I guess it wouldn’t be all that bad if I started peddling zucchini bread.

Doubt anyone would complain about that.

I suppose I could still do that. Because did I mention, zucchini coming out of my ears.

But first I needed to make this recipe.


So if you are having the same issue with zucchini as me. Go make this recipe. Its pretty good. You know, me being the judge here and all.


Do you like Zucchini?  What is your favorite way to prepare it?  Do you want any of mine??! 




Ginger Sesame Zucchini Slaw

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Yield: 5 servings

Serving Size: 1 cup

Ginger Sesame Zucchini Slaw


  • 2 cups carrots, grated
  • 2 cups zucchini, grated
  • 3 cups red cabbage, finely chopped
  • 1/4 cup slivered almonds, toasted
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons sesame oil
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • fresh grated black pepper
  • toasted sesame seeds (optional)


  1. In large bowl, mix together carrots, zucchini and cabbage.
  2. In small bowl, whisk together olive oil, sesame oil, ginger, soy sauce, vinegar and black pepper.
  3. Toss vegetables with sauce mixture.
  4. Add almonds and sesame seeds (optional). Toss until combined.
  5. Store in refrigerator overnight or 2 hours before serving. Pairs well with fish or shrimp.
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About Rachel

Country girl turned urbanite. Finding ways to mess up my kitchen, keep my country roots and explore all that city living offers!