Have you ever eaten butternut squash raw before? We first saw TV chef Damaris Phillips come up with the idea a few years back, and this is our rift on her version. Made with a light, citrusy vinaigrette, this refreshing slaw is the perfect balance of sweet and sour, with a whole lotta crunch!
Ingredients:
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2 cups raw butternut squash, grated 1 cup carrot, grated 1 cup cabbage, grated 1 galla apple, grated (skin on) 1/4 cup raisins 1/8 cup sunflower seeds |
1/8 cup pumpkin seeds 1 shallot, finely diced 1 lemon, juiced 2 tablespoons red wine vinegar 1 teaspoon mayonnaise 5 tablespoons sunflower oil salt and pepper, to taste |
Method:
In a large bowl, combine butternut squash, carrot, cabbage, apple, raisins, sunflower and pumpkin seeds together.
In a small jar with a tight-fitting lid, combine shallot, lemon juice, red wine vinegar, mayo, sunflower oil, salt and pepper. Seal lid tightly, and shake vigerously until emulsified.
Toss salad with dressing. Refrigerate for 2-4 hours before serving.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
