The Fast And The Fabulous Vegetable Slaw Salad

Do you ever wonder what to do with the vegetables that are left after serving a vegetable platter? I hosted book club last month and after everyone left I had a few veggies that needed to be repurposed for another meal so I had to think of something. What I realized, is using the ingredients from a vegetable platter made making this salad so much easier because half the prep work was done. 

In the summer I like to use as many vegetables from the garden as possible, and this year my garden was a little crazy. The sugar snap peas grew over six feet tall. Broccoli is on it’s second harvest (who knew?), and the zucchini, well, you will notice this year’s summer posts will be heavy with zucchini ingredients because I can’t pick them or give them away fast enough.

The original vegetable platter that I made this day consisted of carrots, jicama, sugar snap peas, zucchini, and broccoli, but you could create a similar salad using the leftovers from any store bought variety of vegetable platter.

With the summer heat no one wants to spend a lot of time in the kitchen, including me. Shocker, right? So let’s chop a few vegetables and enjoy!

Don’t worry about chopping all ingredients to the same size. As you can see, the jicama is chopped much smaller than the broccoli. I just wanted a hint of crunch from the jicama and wanted to feature more flavor from the broccoli. (Home grown broccoli takes a bit of garden space, but is so worth it when it comes to flavor.)


Serves 6

Garden Vegetable Slaw Salad

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  • 2 1/2 cups broccoli, chopped
  • 1/2 to 3/4 cups carrots, chopped
  • 1 cup zucchini, chopped
  • 1 cup snap peas, cut bitesize
  • 1/4 cup jicama, chopped fine
  • 1/4 cup red onion
  • 1/4 cup sunflower seeds
  • 1/3 cup raisins
  • salt and pepper to taste
  • DRESSING1/3 cup mayonnaise
  • 1 teaspoon vinegar
  • 1-2 tablespoons milk for thinning (only use if dressing mixture is too thick)
  • Option: 1/3 cup Miracle Whip (delete vinegar if using)


  1. Combine all the vegetables in a large bowl.
  2. Mix dressing in a separate bowl to a thickish consistency.
  3. Pour dressing over vegetables and toss well.
  4. Chill for about one hour before serving.


I used Miracle Whip and no vinegar. Also, I did not need to thin the dressing. Be careful if you do, as it will thin down as it marries with the vegetables.


Calories: 183 cal
Carbohydrates: 16 g
Fat: 13 g
Sodium: 132 g
Cholesterol: 6 g
Protein: 4 g
Fiber: 3 g

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