- 3 cups grated butternut squash (about 1/2 of a peeled and seeded butternut squash) (350 to 400 g)
- 3 cups shredded cabbage (200 to 250 g)
- 3 green onions, chopped
- 1/4 cup finely chopped cilantro or parsley (60 ml)
- 1 to 2 jalapenos (or other hot pepper) seeded & finely chopped
- 2 tablespoons unseasoned rice vinegar (30 ml)
- 1 shallot, finely chopped
- 1/4 teaspoon salt (1 ml)
- 1 teaspoon tamari (5 ml)
- 1 teaspoon toasted sesame oil (5 ml)
- 1/2 cup neutral flavored oil (such as cold-pressed, high-oleic/high-stearic sunflower oil) (125 ml)
Peel the butternut squash, take out the seeds and cut the squash into chunks. Grate the squash – a food processor is by far the easiest way to accomplish this.
Combine the grated squash, cabbage, green onions, cilantro and hot pepper in a large bowl
In a small bowl, whisk together vinegar, shallot, salt, tamari, and both of the oils.
Pour the dressing over the slaw. Mix well before serving.
