Kabocha Slaw

5 from 1 vote

Shredded raw kabocha is mild and lightly crunchy with a bit of chew and makes for a delicious slaw with a sweet and tangy dressing. A few cranberries add bright acidic pops, parsley adds freshness, and toasted pumpkin seeds add nuttiness and crunch. Inspired by the recipe here.

Course Salad, Side Dish

Cuisine American

Keyword american, cranberry, dairy-free, egg-free, kabocha, nightshade-free, nut-free, pepitas, pumpkin seeds, salad, side, vegetarian

Prep Time 20

Total Time 50

Servings

Calories 87kcal

Author Jenny Ross

Ingredients

1/3 cup dried cranberries unsweetened, or barberries, or use fresh berries such as blueberries or raspberries
stevia glycerite to taste - I like to add a couple drops and toss the cranberries in it, or a tablespoon or two of liquid allulose, omit if using fresh berries
2 tablespoons sugar-free maple syrup or sugar-free honey, or coconut aminos with stevia glycerite added to taste
2 tablespoons avocado oil
3 tablespoons apple cider vinegar
1 pound kabocha squash peeled and grated
1/4 cup pumpkin seeds toasted
1/4 cup parsley minced
salt and pepper to taste

Get Recipe Ingredients

Instructions

Toss the cranberries with stevia or sweetener of choice and set aside.
Whisk together the maple syrup, avocado oil, and apple cider vinegar in a large bowl. Add the kabocha, pumpkin seeds, and parsley and toss to coat evenly. Let stand for 30 minutes. Just before serving, stir in the berries.

Notes

Protein:Energy Quotient [calories]: 0.15, Protein % of calories: 8.9%

Nutrition