🥕 Hey There!
If you’re looking for a fresh, crunchy side dish that’s just as good with grilled meats as it is piled onto a sandwich—this Carrot Zucchini Slaw with Herbed Yogurt is it. It’s super easy to make, full of texture, and that creamy herbed yogurt dressing? Dreamy.
I love this recipe because it brings together the sweetness of carrots, the mild crunch of zucchini, and a tangy, garlicky yogurt dressing. It’s light but satisfying. Great for lunch, dinner, picnics… or straight from the bowl while you’re “taste-testing.”
🥕 What You’ll Need
Veggies:
- 2 medium carrots, peeled and shredded
- 1 medium zucchini, shredded
- 1/4 small red onion, thinly sliced
Herbed Yogurt Dressing:
- 1 cup plain Greek yogurt (whole milk preferred)
- 1 garlic clove, finely grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
🌿 Why I Love This Recipe
This is one of those recipes I keep in my back pocket, especially during warmer months. It’s the kind of side dish that makes everything else better.
- Light, but creamy and flavorful
- No cooking required!
- You can make it ahead and it gets better as it sits
- Super versatile—serve it with grilled chicken, salmon, burgers, or even in wraps
- Easy to scale up for a potluck or picnic
🍽 Servings & Time
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 0
- Total Time: 15 minutes
🧬 Why This Recipe Works (Quick Science)
- Salt + Acid = Balance: The lemon juice brightens the yogurt and cuts through the richness. A bit of salt helps draw water from the veggies, making them crisp.
- Yogurt Emulsion: The olive oil blends with the yogurt to create a smooth, creamy dressing that clings to every shred of carrot and zucchini.
- Fresh Herbs: Dill and parsley are full of aromatic compounds that wake up your taste buds and elevate the simple ingredients.
📅 Meal Plan Ideas
- Lunch: Serve with grilled chicken or falafel in a pita
- Dinner Side: Pair with grilled salmon or steak
- Meal Prep: Toss with chickpeas or cooked quinoa for a quick veggie bowl
❗️Common Mistakes
- Not draining excess liquid: Zucchini releases water—don’t skip squeezing it out after shredding!
- Using low-fat yogurt: Whole milk yogurt gives better texture and flavor
- Over-mixing: Just toss gently—overmixing can break down the veggies and make them soggy
🍴 What to Serve With
- Grilled chicken thighs or breasts
- Lemon herb salmon
- BBQ pulled pork sandwiches
- Falafel wraps
- Roasted sweet potatoes
🍽 Tools You’ll Need
- Box grater or food processor with shredding blade
- Citrus juicer
- Mixing bowls
- Spoon or spatula
- Fine grater or microplane for garlic
- Clean kitchen towel or cheesecloth (to squeeze zucchini)
🔁 Substitutions and Variations
- Greek Yogurt → Sour cream or dairy-free yogurt
- Dill and Parsley → Cilantro and mint for a fresh twist
- Zucchini → Try cucumber (seeded) or shredded cabbage
- Add-ins: Crumbled feta, chopped walnuts, or raisins for a fun twist
🧊 Make Ahead Tips
- Mix the dressing and keep it in the fridge up to 2 days ahead.
- Shred and prep veggies in the morning, store separately with a paper towel to absorb moisture.
- Combine everything right before serving.
👩🍳 How to Make Carrot Zucchini Slaw
Step 1: Shred and Squeeze the Zucchini
Use a box grater to shred 1 medium zucchini. Place the shredded zucchini in a clean kitchen towel and squeeze it over the sink to remove as much moisture as possible. Set aside.
Step 2: Prepare the Other Veggies
Peel and shred 2 medium carrots. Thinly slice 1/4 small red onion. Place the carrots, onion, and drained zucchini into a large mixing bowl.
Step 3: Make the Herbed Yogurt Dressing
In a separate bowl, whisk together 1 cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 finely grated garlic clove, 1 tablespoon chopped dill, 1 tablespoon chopped parsley, salt, and pepper.
Step 4: Toss It All Together
Add the dressing to the bowl with the veggies. Toss gently until everything is coated and evenly mixed.
Step 5: Serve and Enjoy
Transfer the slaw to a serving bowl. Top with extra herbs if you’d like!
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days
- Give it a gentle toss before serving again
- Best served cold or at room temp (don’t heat it!)
🤔 FAQ
Can I use pre-shredded carrots?
Yep! Just make sure they’re fresh and not dried out.
Do I have to squeeze the zucchini?
Yes! If not, your slaw will get watery and soggy.
Can I make this dairy-free?
Absolutely. Use a plain unsweetened dairy-free yogurt like cashew or coconut-based.
How do I keep it from turning watery overnight?
Make sure to squeeze the zucchini and only dress right before serving if storing ahead.
🥄 Let’s Wrap It Up
This Carrot Zucchini Slaw is one of those “wait, why don’t I make this more often?” recipes. It’s crunchy, creamy, and so fresh-tasting. I hope you love it as much as I do!
**Give it a try and leave a comment—**let me know how it turned out or ask any questions. I’m here to help!
Happy cooking! 🥕🌿