Butternut Coleslaw with Pumpkin Seed Pesto

butternut coleslaw

 

Coleslaw checks a whole lot of boxes for the Autumn diet as we make the transition from feasting on all those cooling, summery leafy greens to more substantial sides. I have never gotten on with the idea of ‘traditional’ coleslaw – Mayonnaise and Cabbage is one food combination that doesn’t fill me with much enthusiasm, but the mixture of raw ingredients before it is all drenched in mayo can be sublime .

Raw Butternut  is easily overlooked as a salad ingredient, but is an excellent alternative to carrot for making a less sweet coleslaw with maximum crunch. The basil in the garden is coming to the end of its season and at this time of year I will make batches of pesto and freeze. This dressing can be stored the same way and uses pumpkin seeds instead of pine nuts – if anything because these days you take out a mortgage before you can afford a pine nut or two. The combination of raw butternut and cabbage, a hint of sweetness from the fruit, and the nutty pesto dressing make this the perfect Autumn feast – without a drop of mayo in sight. Happy days. <3

 

 

 

 

 

 

 

 

2 Cups   grated Butternut
1 Cup     shredded Red Cabbage
1             Apple, cored and finely sliced
1/4 Cup Pumpkin Seeds, toasted
1/4 Cup Raisins
Olive Oil
Lemon Juice
Salt and Pepper

Combine these together. Drizzle with a little olive oil and lemon juice and toss to coat lightly. This will prevent any discolouring. Season lightly with salt and pepper.

Pumpkin Seed Pesto Dressing:

1/2 Cup     Olive Oil
1/4 Cup     Pumpkin Seeds, toasted
1-2 cloves  Garlic, peeled
1/2 tsp       Salt, to taste
Pepper to taste
2 TBSP      Lemon Juice
1 Cup         Basil leaves

Place all ingredients in a blender and blend until smooth. Adjust seasoning and drizzle generously over the coleslaw. Keep leftover dressing in the fridge for a week or make in larger batches and freeze.

 

 

 

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1 Comment

  1. neill@rayne.co.za'
    Neill · May 2, 2016 Reply

    Thanks for the deliciousness Daniel. Going to try this today ❤️

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