Raw Winter Squash Slaw
1-2 cup chopped pecans or other nuts
2 large beets, golden or chiogga cone #2
1 pound butternut squash or pumpkin,
2 large beets, golden or chiogga cone #2
1 pound butternut squash or pumpkin,
peeled cone # 1
& 2
1/4 cup roughly chopped flat-leaf parsley
1/4 cup roughly chopped flat-leaf parsley
¼ green cabbage
cone #4
Dressing:
4 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp maple syrup
2 tsp Dijon mustard
1/4 tsp cinnamon
Kosher salt and fresh black pepper, to taste
4 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp maple syrup
2 tsp Dijon mustard
1/4 tsp cinnamon
Kosher salt and fresh black pepper, to taste
Optional: dried cranberries or currants
Directions
In a dry skillet toast the pecans over low heat for 3-4
minutes, until they are fragrant but not burned. Remove from the pan and set
aside.
Chop beets with cone #2 . Cut the squash with cone #2 and
cone #1 , and shred the squash. Add the squash to the beets and cabbage, along
with the parsley and toasted pecans.
In a small measuring cup, whisk together the oil,
vinegar, maple syrup, mustard, cinnamon, and salt and pepper to taste.
Just before you're ready to serve, pour the dressing over
the shredded vegetables, and toss gently.
Serve immediately, before the colors have a chance to
run.
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