4 cups shredded cabbage
4 cups shredded peeled butternut squash
1/2 cup thinly sliced red onion
1/2 cup dried cranberries
1/4 cup sunflower kernels
1/4 cup thinly sliced sweet red pepper
1/4 cup thinly sliced green pepper
1/4 cup minced fresh parsley
3 tablespoons sherry vinegar or cider vinegar
2 tablespoons canola oil
2 tablespoons maple syrup
1 teaspoon salt
1/4 teaspoon pepper
1Place the first 8 ingredients in a large bowl. Whisk together remaining ingredients. Pour over slaw; toss to coat. Refrigerate, covered, 1 hour. Stir before serving.
Total Time
Prep: 20 Min. + Chilling
Shredded butternut squash makes a surprise appearance in this colorful and crunchy side dish. The sweetness from the maple syrup and cranberries complements meaty fall entrees.
Nutrition Facts
2/3 cup: 93 calories, 4g fat (0 saturated fat), 0 cholesterol, 225mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.