Raw Beets and Raw Butternut Slaw Recipe – The Coleslaw of the Fall Season

The coleslaw of the Fall season – raw beets and butternut squash.

Raw Beets and Butternut Slaw

Raw Beets and Butternut Slaw

Yes, you read that right. The beets are raw. The butternut squash is raw. And they’re both crunchy, fresh and delish! This recipe is my favorite fall dish so far this year. Seriously.

This recipe is the coleslaw of the fall season, and I’ll be making it over and over again. It’s that good. I made this 2 weeks ago, and I have already re-made it twice. I am getting a little concerned, because I am actually starting to crave this. Like a get up at 3 a.m. kind of craving. Eat it out of the fridge craving. Have a huge plate of it alone for dinner craving.

Is “craving” always a bad thing? It would be a good thing if I’m craving something so uber healthy, and not Snickers or Moon Pies, right? Right? Please say Yes!

I made a Balsamic vinaigrette, but you could use any favorite dressing. I just happen to love Balsamic vinegar. On almost everything. Including eggs. But I digress. The flavorful Maple Cinnamon Vinaigrette was inspired by the dressing on this fabulous raw butternut squash salad.

This does take a little prep work, practicing your knife skills. Your patience will be rewarded, I promise.

This recipe is part of the 12 Weeks of Winter Squash extravaganza, hosted by the fabulous Joanne of Eats Well with Others. May you live and blog forever, Joanne!

Happy Fall, Y’all!

– posted by Donna

RAW BEETS AND BUTTERNUT SLAW

Serves 4 to 6 as a side dish

1/2 cup diced toasted hazelnuts (or other favorite nuts)
1 pound beets, peeled
1 pound butternut squash, peeled
Tops (greens only) of 3 or 4 green onions
1/4 cup diced cilantro, plus more for garnish
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey maple syrup
2 teaspoons spicy brown mustard
Dash of cinnamon
Salt and pepper to taste

Cut the beets and butternut squash into very thin julienne strips, about the size of matchsticks. Cut green onion tops into similar size and shape of beets and squash. Place all veggies and nuts in serving bowl.

Whisk together the oil, vinegar, maple syrup, mustard, cinnamon. Toss the vinaigrette with veggies. Add salt and pepper to taste.

Other bloggers use raw beets:

Raw Kale and Beets Salad, Taste Space
Raw Beet and Apple Salad, Eat Boutique
Vinaigrette Raw Beet Slaw, Sarah’s Cucina Bella
Crimson Salad, Diet Dessert and Dogs

And check out this raw butternut creation:

Raw Butternut Salad, A Veggie Venture

Comments

  1. Lester says

    Saw this slaw in Whole foods. Loved it! Looked it up and here we are. Paid $3.38 for .170grams. YIKES!!. Needless to say, never again will I pay that price. Thanks for posting this recipe. We’ll use it tomorrow. Have to savour the slaw I bought today lol.

  2. crystal says

    i can hardly wait to try this!!! i make a Moroccan beet salad that both my 12 year old son and i totally crave, however, it uses cooked beets… when cooking beets, they lose their folates which are good for helping your body produce glutathione (the king of anti oxidants) … so now i want to start eating raw beets and this recipe looks perfect! thanks!

  3. says

    I never truly LOVED beets until I had them raw! Now I must try butternut raw as well, clearly! Thanks so much for including my Crimson Salad in your lineup–all the recipes sound fabulous. :)

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