Butternut squash slaw is a delicious and refreshing salad that is perfect for any occasion. It is made with shredded butternut squash, cabbage, carrots, and other vegetables, and is dressed with a tangy vinaigrette. The slaw is a great way to use up leftover butternut squash, and it can also be made ahead of time, making it a great option for busy weeknights. Whether you are looking for a healthy side dish or a light and flavorful lunch, butternut squash slaw is a great choice. It is packed with nutrients and flavor, and it is sure to be a hit with everyone who tries it.
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SUMMER SQUASH SLAW
In her Minneapolis, Minnesota kitchen, Mary Ann Kosmas creates this quick and colorful medley of fresh zucchini, summer squash and red pepper. "It's a flavorful way to use up my garden bounty," she notes, "and the dill adds wonderful herb flavor."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine squash, zucchini, red pepper and onion. In a small bowl, combine remaining ingredients; mix well. Pour over squash mixture and toss to coat. Cover and refrigerate. Serve with a slotted spoon.
Nutrition Facts : Calories 52 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 140mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BUTTERNUT SQUASH COLESLAW WITH HONEY GOAT CHEESE DRESSING
Provided by Tyler Florence
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.
- Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.
BUTTERNUT SLAW - TYLER FLORENCE
Make and share this Butternut Slaw - Tyler Florence recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Over medium-low heat, in a dry pan, toast walnuts, shaking pan frequently. Remove nuts to a plate as soon as they begin to smell nutty.
- Peel squash with a potato peeler or knife. Shred finely using a box grater, mandoline or food processor.
- In a bowl, whisk together goat cheese, honey, cider vinegar and lemon juice. When smooth, drizzle in olive oil, whisking constantly. Season with salt and pepper.
- Toss squash, walnuts, cranberries and parsley in dressing until fully coated. Cover tightly and refrigerate at least 1 hour before serving.
SQUASH AND ROOT VEGETABLE SLAW
Provided by Kay Chun
Categories Side No-Cook Thanksgiving Vegetarian Low Cal High Fiber Root Vegetable Squash Fall Winter Healthy Low Cholesterol Vegan Potluck Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Combine 1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato in a large resealable plastic bag. Place 1 1/2 cups shredded raw celery root in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill shredded vegetables overnight. Drain celery root. Transfer shredded vegetables to a large bowl. Add 2 peeled, quartered, cored apples cut into matchstick-size pieces (we love crisp, balanced Fuji). Add 1 cup flat-leaf parsley leaves and 1/2 cup 1" pieces chives. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season with kosher salt and freshly ground black pepper.
Tips:
- Choose a butternut squash that is firm and heavy for its size.
- Use a vegetable peeler to remove the skin from the butternut squash.
- Cut the butternut squash into thin strips using a mandoline or a sharp knife.
- To make the dressing, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Toss the butternut squash strips with the dressing and refrigerate for at least 30 minutes before serving.
- Add your favorite toppings to the butternut squash slaw, such as crumbled bacon, chopped nuts, or grated cheese.
Conclusion:
Butternut squash slaw is a delicious and healthy side dish that can be enjoyed all year round. It is a great way to use up leftover butternut squash, and it is also a good source of vitamins and minerals. The slaw can be made ahead of time, making it a convenient option for busy weeknights. Experiment with different toppings and dressings to find your favorite combination.
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