This simple salad was an accompaniment to my most recent variation of my Ultimate Veggie Burgers: Butternut, Beet, Buckwheat, and Black-Eyed Pea burgers. An absolutely delicious combination hearty burger that carries both Sriracha and hummus toppings with aplomb. The downside to the burgers was that I had overestimated the grated squash required, and thus had a whole mountain left over. So what is one to do other than create a crunchy salad?
The inspiration for this salad was the Thai Mango Salad, which was surprisingly delicious when mango was grated. If it would work for mango, why not butternut squash? I realize my line of thought is often not linear, but my creativity/desperation often benefits from my wacky associations. There isn’t really a recipe for this salad, as it was born out of desperation and a finite amount of grated butternut squash. But the salad guidelines are as follows:
– Grated butternut squash (I used my food processor as I had a lot from the burgers, but a handheld grater would also work. Grating butternut squash is the easiest thing you will ever do – even easier than carrots!)
– 1-2 tomatoes, diced
– ½ of a green bell pepper, diced
– 1-2 green onions, chopped
– 1-3 jalapenos, depending on personal preference
– 2 tbsp. fresh lime juice
– dash of cayenne, cumin, and chili powder
– sprinkle of red pepper flakes
– salt/pepper to taste
– cilantro for garnish
1) To grate butternut squash: Slice in half the slice again in 2″ strips. Peel the strips with a vegetable peeler, or cut the rind off. Proceed to grate the squash with your preferred method: food processor, manual, or if desperate julienned squash would work as well!
2) Toss all vegetables in a bowl.
3) Season with lime juice and all other seasonings.
4) For best flavour, loosely cover with saran wrap and let sit in fridge for 1h before serving.
As with most coleslaw salads, this recipe only improves with age. Bright, fresh, and crunchy it adds zing to whatever meal you desire! I ate it as a side for lunch and dinner, and even served it with some cooked quinoa for breakfast. Embrace the raw squash – it’s delicious!