Recently, I enjoyed coffee (actually an iced soy chai latte for me!) with a former art student who just graduated from college (with a minor in art!).
Her family has long tended a bountiful garden, so she brought me beautiful squash among other specimens.
Planning for a beach picnic with a good friend yesterday evening, I thought that maybe a squash and zucchini slaw–with some shredded carrots I had on hand and basil from my own herb garden–would be the perfect accompaniment to our Vegan Baked Bean Crostini…and it was!
This beautiful slaw goes together in a flash but looks and tastes very special.
3 cups shredded yellow squash, zucchini, and carrot, roughly equal parts of each
Freshly ground black pepper to taste
3 tablespoons vegan mayonnasie
1 tablespoon apple cider or malt vinegar
1 tablespoon chopped capers
2 tablespoons basil chiffonade (stack basil leaves, roll tightly, and slice into very thin slivers
Optional garnish: whole capers and fresh basil sprigs
Toss together shredded vegetables and a pinch of salt, place in a collander, top with a plate and something with a little weight–like a can of beans–on top and let drain for about 20 minutes. Then, in a medium bowl, toss together all remaining ingredients, including more salt to taste. Cover and chill until serving time. Toss and serve garnished if desired with whole capers and basil sprigs.