Raw Butternut Squash Slaw is a refreshing and bold slaw with a nod to autumn. Raw squash is mild and slightly sweet with a heavier texture that mixes well with light, crunchy cabbage and a blend of spicy, tangy flavors. Instead of having to wait for it to slowly roast in an oven, this recipe lets you enjoy butternut squash in no time at all. The texture is different than cooked squash ? it?s similar to raw carrots ? and the flavor isn?t as sweet. If you don?t typically like squash, you may still love this slaw. Serve this flavorful slaw for dinner tonight and don?t forget about it when the holidays roll around. The clean, fresh flavor is a nice contrast when served with heavy main dishes like beef and pork roasts or turkey. Read more: http://www.marksdailyapple.com/raw-butternut-squash-slaw/#ixzz2CJNUBlUK

Recipe Ingredients for Raw Butternut Squash Slaw

3	cups grated butternut squash (about 1/2 of a peeled and seeded butternut squash) (350 to 400 g)
3	cups shredded cabbage (200 to 250 g)
3	green onions, chopped
1/4	cup finely chopped cilantro or parsley (60 ml)
1	pepper jalapeno
2	tablespoons rice vinegar, unseasoned (30 ml)
1	tbsp+chopped shallot
1/4	teaspoon salt (1 ml)
1	teaspoon tamari (5 ml)
1	teaspoon toasted sesame oil (5 ml)
1/2	cup sunflower oil (such as cold-pressed, high-oleic/high-stearic sunflower oil) (125 ml)

Recipe Directions for Raw Butternut Squash Slaw

1. Peel the butternut squash, take out the seeds and cut the squash into chunks. Grate the squash ? a food processor is by far the easiest way to accomplish this.
   
   
2. Combine the grated squash, cabbage, green onions, cilantro and hot pepper in a large bowl.
   
   
3. n a small bowl, whisk together vinegar, shallot, salt, tamari, and both of the oils.
   
   
4. Pour the dressing over the slaw. Mix well before serving.
   
   

Categories

Side Dish

Health Information

Nutrition Grade 96% confidence

Good points No cholesterol Very high in vitamin A Very high in vitamin C