Shaved Apple & Squash Slaw

Serves 4 · 20 min prep

Ingredients

• 1 small (about 1 1/2 lb) butternut squash
• 2 medium crisp apples (Honeycrisp or Fuji)
• 1 large carrot
• 2 stalks celery
• 1/3 cup chopped fresh parsley
• 1/4 cup toasted sunflower seeds
• 1/2 cup plain Greek yogurt
• 2 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp maple syrup
• 2 Tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/8 tsp pinch cayenne

Instructions

1. 1Peel the butternut squash, scoop out the seeds, and cut the neck into long planks that will fit your mandoline or sharp knife.
2. 2Using a mandoline or very sharp knife, shave the squash into thin ribbons or matchsticks. Place the shaved squash in a large bowl.
3. 3Core the apples (leave the skin on for color and fiber) and shave them the same way into thin slices or julienne. Add them immediately to the squash so they do not brown.
4. 4Peel the carrot and cut the celery into thin matchsticks. Add both to the bowl along with the chopped parsley.
5. 5In a separate bowl whisk the Greek yogurt, apple cider vinegar, Dijon, maple syrup, olive oil, salt, black pepper, and cayenne until smooth and pourable.
6. 6Pour the dressing over the shaved vegetables and fruit. Toss thoroughly with tongs until every strand is coated and the slaw looks glossy.
7. 7Fold in most of the toasted sunflower seeds, saving a small handful for garnish.
8. 8Taste and adjust seasoning with more salt or a splash of vinegar if the slaw needs brighter snap.
9. 9Let the slaw rest 10 minutes at room temperature so the squash softens slightly while staying crisp.
10. 10Divide into four bowls or meal-prep containers, top with the remaining seeds, and serve chilled or cool.