Greek Shredded Zucchini Slaw with Dill and Feta
A bright, herbaceous slaw of raw shredded zucchini tossed with fresh dill, crumbly feta, and a zesty lemon-olive oil dressing. This no-cook side dish is crisp, tangy, and ready in minutes—perfect alongside grilled fish, lamb, or alongside mezze platters.
- Prep
- 10 min
- Cook
- —
- Wait
- 15 min
- Total
- 25 min
- Makes
- 4 servings (about 4 cups)
Steps
Before you start
- Choose young, firm zucchini with thin skins for the best texture
- Have lemon and fresh dill at hand—this is best made close to serving time
- If your feta is very salty, taste the dressing before adding more salt
Shred and salt the zucchini
- Using a box grater or food processor with a shredding disk, coarsely shred the unpeeled zucchini.
- Transfer to a large mixing bowl and toss with ½ teaspoon of sea salt.
- Let sit for 5 minutes to release excess moisture.
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Ready when: Zucchini has softened slightly and pools of liquid appear in the bowl
Tip: Don't skip this step—it prevents a soggy slaw. If much liquid accumulates, gently squeeze the zucchini in your hands and discard the liquid.
Make the dressing
- In a small bowl, whisk together the lemon juice, minced garlic, and olive oil.
- Add dried oregano if using.
- Taste and adjust with salt and pepper to your preference.
- The dressing should be bright and assertive.
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Ready when: Dressing is well combined and slightly emulsified
Tip: Taste as you go—lemon and feta are already acidic and salty, so be conservative with additional seasoning.
Assemble the slaw
- Add the chopped dill, diced red onion, crumbled feta, and the lemon-oil dressing to the zucchini.
- Toss gently but thoroughly to coat everything evenly.
- Taste and adjust seasoning if needed.
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Ready when: Everything is evenly coated and the slaw looks cohesive
Tip: Use a gentle hand when tossing to keep the feta in visible crumbles rather than breaking it into dust.
Serve
- Serve immediately or within 2 hours while the zucchini is still crisp and the dill is at its most fragrant.
- The slaw will soften and weep liquid the longer it sits.
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Tip: This slaw is best enjoyed fresh; it doesn't keep well overnight.
Good to know
Tips
- Choose zucchini no thicker than your thumb—larger ones tend to be watery and seedy
- The salt-and-wait step is critical for preventing a soggy slaw; don't skip it even if pressed for time
- For a creamier slaw, add 2–3 tablespoons of thick Greek yogurt or labneh to the dressing and reduce the olive oil slightly
- This slaw pairs beautifully with grilled lamb kebabs, roasted fish, or as part of a Greek mezze spread
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 1 day. The zucchini will continue to release liquid and become increasingly soft. To refresh, drain excess liquid before serving and re-dress lightly with a squeeze of lemon juice.
Substitutions
- fresh dill → 2 tablespoons fresh mint or a mix of mint and parsley. Mint gives a different but equally refreshing herbal note; use slightly less as it's more assertive than dill
- feta cheese → ½ cup crumbled ricotta salata or ⅓ cup grated Parmesan. Ricotta salata is firmer and milder; Parmesan will be saltier, so reduce added salt
- red onion → ¼ cup finely sliced spring onion (white and light green parts). Spring onion is milder and less sharp; use the same quantity
- zucchini, medium → Young summer squash or yellow squash (same quantity). Yellow squash is slightly sweeter; cucumber will be watery and requires more aggressive squeezing
