A quick zap or steam turns red cabbage and summer squash into a tasty side dish in under 10 minutes. Just toss with a little Italian dressing to link the flavors and serve it hot or cold. The bright colors let you know that it’s loaded with nutrition too. It’s wildly affordable at just 79 cents a serving using organic ingredients and bottled dressing.
I came up with this while my Taster and I were on vacation a few days ago. I’d brought the yellow and green two-toned squash with us and picked up the purple cabbage at a grocery store once we arrived. I used bottled Italian dressing because vacation, but you could make your own. Together with bean burritos topped with guacamole, I had dinner ready in about 15 minutes.
| Prep Time | 8 minutes |
| Servings |
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- 1 cup red cabbage cut into thin shreds about 2 inches long
- 1 cup summer squash cut into half-moons
- 2 tablespoons Italian dressing
Ingredients
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- Put shredded red cabbage in the bottom of a microwave-safe container and top with summer squash. Cover and microwave on high for 4 minutes. (See notes for the steaming option.)
- Toss vegetables with Italian dressing, taste, and adjust seasonings. Serve warm or chill and serve cold. Keeps refrigerated for five days.
- If you don't have access to a microwave or if you'd rather not use one, steam the vegetables in a covered pot with a steamer basket and a little water. Bring the water to a boil and then steam for 5 minutes. Drain before adding dressing.
- You could use a vinaigrette instead of Italian dressing, but the herbs in the Italian dressing add extra zest to this simple side dish. Newman's Own Tuscan Italian is a good organic choice. Just check the label to make sure it doesn't have Parmesan, Romano, or other cheese.
- You could use green zucchini for the same flavor but without the high-contrast color pop.
Nutritional Information for Italian Summer Squash and Red Cabbage
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