Butternut Squash Coleslaw

Name: Butternut Squash Coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 12
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

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Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

12

Updated: Aug. 02, 2024

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 Recipe photo by Taste of Home

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.

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.