Spicy butternut squash, apple & raisin slaw
2
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Raw butternut squash lends a sweet and nutty flavour to this slaw. If you’re skeptical, carrots make a great substitute. Use the food processor to make quick work of shredding either one.
Ingredients
Canned reduced fat coconut milk
¼ cup(s)
Ginger root
1 tbsp(s), peeled, grated
Lime
1 medium, zested and juiced
Packed light brown sugar
2 tsp(s)
Harissa paste
1 tsp(s), or to taste
Table salt
¼ tsp(s)
Butternut squash
6 cup(s), coarsely shredded (start with about 1 1/2 lb peeled squash)
Granny Smith apple
1 large, unpeeled, cored and cut into matchsticks
Golden seedless raisins
¼ cup(s), chopped
Unsweetened shredded coconut
2 tbsp(s), toasted
Instructions
1
To make dressing, whisk together coconut milk, ginger, lime zest and juice, brown sugar, harissa, and salt in large bowl.
2
Add squash, apple, and raisins; toss to coat evenly. Serve sprinkled with coconut.
3
Serving size: about 1 cup
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