Labor Day is a bittersweet holiday as sandy vacations and late sunsets fall into the past, making way for the next season's cool reprieve.
Fortunately, this is the best time to take advantage of our gardens filled with summer vegetables and herbs. This Summer Veggie Slaw is the perfect recipe for that last summer salad.
- Yellow squash
- Red pepper strips
- Match stick carrots
- Radish, sliced and cut into strips
- Green onions sliced diagonally
- Red onion strips
- Very fresh shucked corn or precooked
- Fresh picked basil and parsley
- Torn spinach leaves
I love how simple this salad is. Use what you have and place everything in a big bowl. Julienne the veggies and continue adding and tossing until you have a nice color balance with the herbs.
Tip: OXO makes a great Julienne peeler, pick up at your nearest Bed Bath & Beyond or order one online here.
For added flavor, toss in strips of Parmigiano Reggiano or use Fontinella and Provolone because they can be easily cut into strips. For the dressing, you can use something as simple as olive oil and fresh lemon juice.
Gently toss everything together with a little salt and pepper for added flavor, then pile high on a platter. You can also top with sliced almonds or pine nuts for an extra crunch.
Serve as a side dish or as the main course and enjoy with your last summer evening!