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Broccoli-Squash Slaw

Prep time 20 mins
Chill time 2 hrs
Yield Makes 4 servings
Grate the lemon rind for Lemon-Garlic Toast before squeezing the juice for this recipe.

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup honey
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 to 1/4 teaspoon ground red pepper
  • 1 (12-ounce) package broccoli slaw
  • 2 medium-size yellow squash, cut in half lengthwise and thinly sliced
  • 1 red bell pepper, chopped
  • 1/2 cup chopped pecans, toasted

How to Make It

  1. Whisk together first 6 ingredients in a small bowl. Combine broccoli slaw, squash, and bell pepper in a large bowl. Add half of mayonnaise mixture (about 1/4 cup), tossing to coat. Cover and chill both slaw mixture and remaining mayonnaise mixture at least 2 hours or up to 24 hours.

  2. Drain slaw mixture, just before serving, discarding excess liquid; return to bowl. Add reserved half of mayonnaise mixture and pecans, tossing to coat.