Shaved Apple & Squash Slaw

Serves 4 · 25 min prep

Ingredients

• 1 small (about 1.5 lb) butternut squash
• 2 medium crisp apples (Honeycrisp or Fuji)
• 2 cups thinly shredded red cabbage
• 1 large carrot
• 2 cups cooked shredded chicken breast
• 1/3 cup toasted pepitas
• 1/4 cup chopped fresh parsley
• 3 tbsp apple cider vinegar
• 3 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 lemon

Instructions

1. 1Peel the butternut squash, scoop out the seeds, and use a sharp peeler or mandoline to shave long thin ribbons from the neck and body until you have a generous pile.
2. 2Core the apples and shave them into thin matchsticks or ribbons the same way; immediately toss the apple shavings with a squeeze of lemon juice so they stay bright.
3. 3Shred the red cabbage finely and grate the carrot on the large holes of a box grater; add both to a large mixing bowl with the squash and apple.
4. 4In a small jar combine the apple cider vinegar, olive oil, Dijon, honey, salt, and pepper; shake hard until the dressing looks creamy and emulsified.
5. 5Pour the dressing over the shaved vegetables and apples; toss thoroughly with tongs so every ribbon is lightly coated and beginning to soften.
6. 6Fold in the shredded chicken and most of the chopped parsley, reserving herbs for the top.
7. 7Let the slaw sit 5 minutes at room temperature so the squash softens slightly while still staying crisp.
8. 8Taste and adjust salt or another squeeze of lemon if needed; the mix should taste bright, lightly sweet, and savory.
9. 9Divide into four bowls or meal-prep containers, top each with toasted pepitas and the remaining parsley, and serve cool or at cool room temperature.