Crunchy Butternut Squash Slaw (Better Than Coleslaw!)

Move over, traditional coleslaw! It’s time to meet your vibrant, crunchy, and unbelievably delicious successor. This Raw Butternut Squash Slaw is a festival of textures and flavors, combining the natural sweetness of winter squash with the crispness of fresh cabbage and a creamy, tangy dressing. It’s the colorful, healthy side dish you’ll be making all season long!

Ingredients

• For the Slaw
• 3 cups / 450g (15.9 oz) grated butternut squash
• 3 cups / 300g (10.6 oz) finely shredded cabbage
• 1 large carrot / 120g (4.2 oz), grated
• 1 medium green bell pepper / 150g (5.3 oz), finely julienned
• 1 cup / 150g raisins
• For the Creamy Dressing
• 1 cup / 240g (8.5 oz) Mayonnaise (use a vegan brand if preferred)
• ⅔ cup / 160g (5.6 oz) plain yogurt (or dairy-free alternative)
• 2 tsp / 8g (0.28 oz) sugar (or maple syrup)
• 2 tsp / 10ml raspberry or red wine vinegar
• ½ tsp / 3g (0.11 oz) salt
• Freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the grated butternut squash, shredded cabbage, grated carrot, julienned green pepper, and raisins. Toss gently to distribute everything evenly.
2. In a separate small bowl, whisk together the mayonnaise, plain yogurt, sugar, vinegar, salt, and a few grinds of black pepper until smooth.
3. Pour the dressing over the vegetable mixture and toss thoroughly until everything is well-coated.
4. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together before serving.

Nutritional Information

• Nutritional Highlights
• Rich in Vitamin A: Butternut squash and carrots provide a powerful boost for vision and immune health.
• Excellent Source of Fiber: Cabbage and other raw veggies support healthy digestion.
• Packed with Antioxidants: The colorful array of vegetables delivers a variety of beneficial plant compounds.
• Customizable for Diets: Easily made vegan by using plant-based mayonnaise and yogurt.

Pro Tips

• For a different texture, use a mandoline or vegetable peeler to create long, thin ribbons of butternut squash instead of grating.
• Save time by using a food processor with the shredding disc attachment for the squash, cabbage, and carrot.
• For an extra layer of flavor and crunch, toast a handful of pumpkin seeds or sunflower seeds and sprinkle them on top just before serving.
• If making ahead, keep the dressing and the vegetable mixture separate until an hour before you plan to serve to maintain maximum crunch.

FAQ

Q: How can I make this butternut squash slaw vegan
A: Absolutely! To make this recipe completely vegan, simply use a plant-based mayonnaise and a dairy-free plain yogurt (such as almond, soy, or coconut) for the dressing. The rest of the ingredients are naturally vegan.

Q: Can I add a source of protein to this slaw
A: Yes, this slaw is a great base for added protein. For a vegetarian boost, consider mixing in a cup of chickpeas, edamame, or toasted pumpkin seeds as suggested in the pro tips. These additions will make it a more substantial and filling dish.

Q: How long does this raw butternut squash slaw last in the fridge
A: For the best texture, store the undressed vegetable mixture and the dressing in separate airtight containers in the refrigerator. The vegetables will stay crisp for up to 3 days. Once combined with the dressing, the slaw is best enjoyed within 24 hours.

Q: Is it safe to eat butternut squash raw
A: Yes, it is perfectly safe and delicious to eat butternut squash raw. When grated or shredded finely as in this slaw recipe, it has a pleasant, crunchy texture and a mild, sweet flavor that works beautifully with the other ingredients.

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Stav Kogan

Raw Butternut Squash Slaw

Move over, traditional coleslaw! This Raw Butternut Squash Slaw is a festival of textures and flavors, combining the natural sweetness of winter squash with the crispness of fresh cabbage and a creamy, tangy dressing. It's the colorful, healthy side dish you'll be making all seas

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 serving

Calories: 315

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• For the Slaw
• 3 cups (450 g / 15.9 oz) grated butternut squash
• 3 cups (300 g / 10.6 oz) finely shredded cabbage
• 1 large carrot / 120g (4.2 oz), grated
• 1 medium green bell pepper / 150g (5.3 oz), finely julienned
• 1 cup (150 g / 5.3 oz) raisins
• For the Creamy Dressing
• 1 cup (240 g / 8.5 oz) Mayonnaise (use a vegan brand if preferred)
• ⅔ cup (160 g / 5.6 oz) plain yogurt (or dairy-free alternative)
• 2 tsp (8 g / 0.28 oz) sugar (or maple syrup)
• 2 tsp (10 ml) raspberry or red wine vinegar
• ½ tsp (3 g / 0.11 oz) salt
• Freshly ground black pepper, to taste
• For a different texture, use a mandoline or vegetable peeler to create long, thin ribbons of butternut squash instead of grating.
• For an extra layer of flavor and crunch, toast a handful of pumpkin seeds or sunflower seeds and sprinkle them on top just before serving.
• If making ahead, keep the dressing and the vegetable mixture separate until an hour before you plan to serve to maintain maximum crunch.

Method

 

1. In a large mixing bowl, combine the grated butternut squash, shredded cabbage, grated carrot, julienned green pepper, and raisins.
2. Toss gently to distribute everything evenly.
3. In a separate small bowl, whisk together the mayonnaise, plain yogurt, sugar, vinegar, salt, and a few grinds of black pepper until smooth.
4. Pour the dressing over the vegetable mixture and toss thoroughly until everything is well-coated.
5. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together before serving.

Nutrition

Calories: 315kcalCarbohydrates: 28gProtein: 2.5gFat: 21g

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