It was in the fresh foods section, but I couldn’t tell if the squash was raw or not. A quick scan of the ingredients, and I was pretty sure this would be an easy dish to replicate at home. I swapped out some ingredients to work with what I have.
Raw Butternut Squash Slaw
1 medium butternut squash, seeded and peeled
2 tablespoons olive oil
2 teaspoons raw apple cider vinegar (can sub lemon or lime juice)
1 medium apple diced
1 small handful cilantro, chopped (about 2 tablespoons)
1/3 cup cranberries, golden raisins, or a mixture of both
1/3 cup walnuts, chopped
Dash sea salt
Red pepper flakes to taste
What to do:
This is a great time to use your food processor. Use the shred setting to shred all the butternut squash. (It took me a minute to figure out that doing it by hand was a fool’s errand.)
In a medium bowl, toss the squash with olive oil and vinegar. Add the apple, cilantro, dried fruit, and walnuts, and toss well.
Season with sea salt and red pepper flakes, and toss.
You can serve the slaw immediately or chill it in the fridge for a few hours first.
Notes: Use care in peeling the butternut squash. The skin is thick and can be tough to peel.
I was out of cilantro, and the slaw was still delicious.
Live the difference!