Butternut Squash Coleslaw

Total Time Prep: 20 min. + chilling
Yield 12
Test Kitchen Approved
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

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

  1. 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.

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
Recipe Creator
Community Cook

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