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 to 2 jalapenos (or other hot pepper) seeded & finely chopped
  • 2 tablespoons unseasoned rice vinegar (30 ml)
  • 1 shallot, finely chopped
  • 1/4 teaspoon salt (1 ml)
  • 1 teaspoon tamari (5 ml)
  • 1 teaspoon toasted sesame oil (5 ml)
  • 1/2 cup neutral flavored oil (such as cold-pressed, high-oleic/high-stearic sunflower oil)  (125 ml)
Instructions:
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.

Combine the grated squash, cabbage, green onions, cilantro and hot pepper in a large bowl.

In a small bowl, whisk together vinegar, shallot, salt, tamari, and both of the oils.
Pour the dressing over the slaw. Mix well before serving


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