ASIAN BUTTERNUT SQUASH AND CARROT SLAW
Submitted by Nancy Elliott
About the cook: I am a home cook who lives in Houston, Texas. Formerly a registered nurse, I am now an appellate attorney. One of my passions is cooking and baking for my family and friends.
About the dish: A beautiful autumn-hued salad, but perfect any time of year. The sweet squash and carrot mingle in a Vietnamese-style dressing, with a little kick from jalapeño.
National Origin: Vietnamese
Estimated Time: Under 30 Minutes
1 cup water
1/4 cup champagne vinegar
3 tablespoons light brown sugar
1/4 cup Asian fish sauce
1 small garlic clove, minced
3 tablespoons freshly squeezed lime juice
1/4 teaspoon crushed red pepper
4 cups julienned butternut squash
2 cups julienned carrot
1 small red jalapeno, very thinly sliced into rings
1/4 cup coarsely chopped cilantro, plus additional sprig for garnish
1/2 cup coarsely chopped Fisher Mammoth Praline Pecans or Fisher Glazed Pecans, plus additional for garnish
To prepare dressing, place water, vinegar, brown sugar, and fish sauce in a small saucepan and heat over medium heat, stirring until sugar is dissolved. Remove from heat and stir in garlic, lime juice, and crushed red pepper. Set aside until ready to use.
Place squash, carrot, jalapeno, cilantro, and pecans in a medium bowl and toss to combine. Just before serving, pour 1/2 cup dressing over slaw, and toss until combined. (Reserve additional dressing in covered contained in refrigerator for another use.) Mound slaw on serving dish and garnish as desired with cilantro sprigs and whole pecans.