Food Recipes Zucchini Tzatziki Slaw 5.0 (1) 1 Review Shredded zucchini, dill, and creamy yogurt boost a standard cabbage slaw. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on June 23, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 25 mins Total Time: 25 mins Servings: 4 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. Ingredients 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) Directions 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. Meanwhile, stir together dill, yogurt, sour cream, lemon juice, honey, pepper, garlic, and remaining 1 teaspoon salt in a large bowl. Add zucchini and cabbage to yogurt mixture; gently stir to combine. Top with pepitas and more dill. Rate it Print