Winter Squash, Cabbage, and Apple Slaw
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides, Salads | Seasons: Autumn
Before we settle down for the winter with our cozy soups and baked goods, here’s a fresh way to enjoy winter squash. Thinned-skinned varieties of winter squash are tender enough to eat raw and perfect in this crunchy, tangy slaw!
This recipe showcases winter squash as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Makes 10 cups
INGREDIENTS
¼ cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon honey
1 ½ teaspoons dijon mustard
Salt and pepper to taste
3 cups peeled and shredded winter squash (Delicata, Kabocha, or Red Kuri)
3 cups thinly shredded red or green cabbage
3 apples, cut into matchsticks (crisp apples work best)
1 small shallot, thinly sliced
cup chopped parsley
1/3 cup toasted pumpkin seeds, for garnish
PREPARATION
- Make the dressing: combine vinegar, olive oil, honey, dijon, and salt and pepper in a jar and shake to emulsify.
- In a large bowl, toss together squash, cabbage, apples, shallot, and parsley with the dressing. Taste and adjust seasonings.
- Garnish with pepitas and enjoy!
