Zucchini Tzatziki Slaw


Shredded zucchini, dill, and creamy yogurt boost a standard cabbage slaw.

Zucchini Tzatziki Slaw
Photo: Greg DuPree
Hands On Time:
25 mins
Total Time:
25 mins

Traditionally, tzatziki is made with grated or chopped cucumber, but in this rendition inspired by the popular Greek sauce, a mixture of raw zucchini and crisp cabbage stand in. The refreshing slaw is irresistible and a perfect side for grilled meats and vegetables. A pinch of salt draws out moisture from the zucchini, which helps to avoid a watery salad—so don't skip this step. Get a head start on the herby, tangy dressing while the zucchini is draining, then toss it all together. No pepitas on hand? Almonds or walnuts would make a great crunchy swap.


  • 3 large zucchini (about 2 lb. total), shredded on largest holes of a box grater

  • 2 teaspoons kosher salt, divided

  • 1 cup loosely packed fresh dill fronds, chopped, plus more for serving

  • ¾ cup plain whole-milk strained (Greek-style) yogurt

  • .50 cup sour cream

  • 3 tablespoons fresh lemon juice (from 2 lemons)

  • 2 teaspoons honey

  • .50 teaspoon freshly ground black pepper

  • 1 clove garlic, finely chopped (about 1 tsp.)

  • 4 cups shredded cabbage (from 1 head)

  • .50 cup toasted pumpkin seeds (pepitas)


  1. Place zucchini in a colander lined with a clean dish towel. Sprinkle with 1 teaspoon salt and toss to combine. Wrap towel around zucchini and press gently. Let zucchini drain for 15 minutes. Squeeze again to remove excess moisture.

  2. Meanwhile, stir together dill, yogurt, sour cream, lemon juice, honey, pepper, garlic, and remaining 1 teaspoon salt in a large bowl.

  3. Add zucchini and cabbage to yogurt mixture; gently stir to combine. Top with pepitas and more dill.

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