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.
Time in the Kitchen: 20 minutes
- 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)
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.
Healthy Sauces, Dressings & Toppings Coming Soon!
The book is now at the printers! I’m really happy with how it has turned out, and I’m sure you’ll love it. In case you missed the announcement last month, this new cookbook is all about turning ho-hum meals into Primal masterpieces with delicious and nutritious sauces, dressings, marinades, condiments, and other toppings. It includes over 120 easy-to-prepare recipes inspired by traditional and contemporary cuisine from around the world. From the staples (ketchup, mustard, hot sauce, mayonnaise) to the innovative (Blueberry Chutney, Coconut Cilantro Pesto, Avocado Lime Dressing), every recipe will enhance the nutritional value of your meal, using only Primal-approved ingredients. That means no gluten, grains, legumes, added sugar, or unhealthy oils. The recipes we developed for this cookbook have already changed the way I prepare my Primal meals. I can’t wait for it to do the same for you.
If you’re a long-time Mark’s Daily Apple reader, you know that I always do something special for devoted readers when I release a new book. Primal Blueprint Healthy Sauces, Dressings & Toppings drops on December 5th, and this book release will be no different. In fact, it will be bigger than ever…
Starting December 5th, I’ll be offering prizes with a total value of over 1 million dollars to people that buy one or more copies (it will make the perfect holiday gift!) of the book during the first week it is available. So mark your calendar and be ready to jump on this special offer while it lasts.
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