Shredded butternut squash makes a surprise appearance in this colorful and crunchy side dish. The sweetness from the maple syrup and cranberries complements meaty fall entrees. —Ann Sheehy, Londonderry, New Hampshire
Butternut Squash Coleslaw
Butternut Squash Coleslaw
Prep Time
20 min
Yield
12
Ingredients
- 4 cups shredded cabbage
- 4 cups shredded peeled butternut squash
- 1/2 cup thinly sliced red onion
- 1/2 cup dried cranberries
- 1/4 cup sunflower kernels
- 1/4 cup thinly sliced sweet red pepper
- 1/4 cup thinly sliced green pepper
- 1/4 cup minced fresh parsley
- 3 tablespoons sherry vinegar or cider vinegar
- 2 tablespoons canola oil
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Place the first 8 ingredients in a large bowl. Whisk together remaining ingredients. Pour over slaw; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.
Nutrition Facts
2/3 cup: 93 calories, 4g fat (0 saturated fat), 0 cholesterol, 225mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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