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
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.
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