11 Mar Summer Slaw
4 green zucchini, shredded
1 large yellow squash, crooked or zucchini, shredded
2 medium carrots, shredded
1 cup shredded red cabbage
¼ cup chopped parsley
¼ cup chopped basil
½ cup sliced green olives, plus more whole olives for garnish
1 cup toasted pine nuts, plus more for garnish
1 cup mayonnaise (preferably canola)
3 tablespoons balsamic vinegar
2 teaspoons honey mustard (Sierra Nevada Pale Ale and Honey Spice Mustard is good)
½ teaspoon salt
Place the shredded squash in a cheesecloth=lined colander and weight down with a heavy can or jar on a plate to press out as much liquid as possible, then twist the top of the cheesecloth closed and squeeze out more liquid. In a large bowl, combine the squash carrots, red cabbage, parsley, basil, olives, tomatoes, and pine nuts.
Mix the dressing ingredients to a creamy consistency. Taste and correct for sweet, salty, and tangy flavors. Stir the dressing gently into the vegetables until thoroughly cooked. Chill for at least one hour to let the flavors soak in.
Arrange the additional olives, tomatoes, and pine nuts on top and serve.