I tried this butternut squash slaw...

J

judy-mass

Well-known member
since I am constantly looking for new ways to eat veggies raw and new recipes.

I make a couple of changes for our taste. Instead of dried cranberries, since the slaw tasted sweeter than we are wont to like, I added some finely minced red onion. I also upped the amount of cider vinegar to close to 2 tablespoons.

We thought it was very good. Next time I may try adding some grated horseradish to it!

http://www.foodnetwork.com/recipes/tyler-florence/butternut-squash-coleslaw-with-honey-goat-cheese-dressing-recipe/index.html

http://www.foodnetwork.com/recipes/tyler-florence/butternut-squash-coleslaw-with-honey-goat-cheese-dressing-recipe/index.html

 
A question - do you think this would hold well in the fridge, or is it a make and eat immediately

type of salad?

Usually I like cabbage-based slaws after they've had a chance to marinate in the their dressing. I've never made one from anything aside from cabbage or broccoli.

 
It made enough to last several days, including a cookout...

2 days after it was made. It was a bit drier after sitting, so you may want to add a bit more dressing later.

I found the almost identical recipe with a dressing minus the goat cheese. Try just moistening it with the non-cheese dressing ingredients.

 
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