This is a wonderfully refreshing and colorful spin on traditional cabbage slaw, made with red cabbage, carrot, raw butternut squash, and raw beet. Rich in antioxidants and phytonutrients, you can experiment and personalize this refreshing salad to your tastes. It is a perfect salad or side dish to lighten up heavy winter meals, and makes a crunchy, nutrient packed summer lunch dish as well.
1 small red cabbage, cut in quarters, coarsely shredded (Kitchen Kutter cone #2)
2 medium size carrots, coarse shredded (Kitchen Kutter cone #2)
¼ Red Beet – Fine shredded (Kitchen Kutter Cone #1)
1/10 Butternut Squash – Fine shredded (see below for directions)
Shred Red Cabbage and Carrots in a bow, toss together, and put in several small bowls for serving.
Cut Butternut squash in half, length-wise and remove seeds. Cut a 1 inch wide wedge, also length-wise from one of the halves. Put rind to back of hopper of Kitchen Kutter and use #1 cone to fine shred Butternut Squash.
Top of with a little Butternut Squash and finely shredded Beet.
Garnish with Fresh Parsley, Cilantro, and /or Toasted Sesame Seeds.
Dress with Fresh Squeezed Lemon Juice, Unfiltered Apple Cider Vinegar, or Mirin (rice wine vinegar), Extra Virgin Olive Oil, a dash of Sea Salt, or a little ground pepper.