All the shredded vegetables for this tasty slaw can be prepared in a food processor fitted with the shredding blade. Shred them separately and pour off any excess liquid from the shredded summer squash and zucchini so it won’t water down the dressing.

Zucchini Image - ImageSource


3 tablespoons fresh lemon juice
2 tablespoons light mayonnaise
1/2 cup plain fat-free yogurt
1 tablespoon Dijon mustard
1/2 teaspoon pepper
4 medium carrots, shredded
2 medium yellow summer squash, shredded
2 medium zucchini, shredded


In a salad bowl, whisk together the lemon juice, mayonnaise, yogurt, mustard, and pepper. Add the carrots, yellow squash, and zucchini, and toss to coat well. Makes 4 servings

Nutrition Facts

per serving: calories 112, total fat 3.4g, saturated fat 0.4g, cholesterol 3mg, dietary fiber 5g, carbohydrate 19g, protein 5g, sodium 204mg

good source of: beta carotene, fiber, folate, magnesium, niacin, potassium, riboflavin, thiamin, vitamin B6, vitamin C, vitamin E

From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 11 Oct 2011

Last Modified: 30 Mar 2015