Raw Beets and Raw Butternut Slaw

Yes, you read that right. The beets are raw. The butternut squash is raw. And they’re both crunchy, fresh and delish! This recipe is my favorite fall dish so far this year. Seriously. This recipe is the coleslaw of the fall season, and I’ll be making it over and over again. It’s that good. I made this 2 weeks ago, and I have already re-made it twice. I am getting a little concerned, because I am actually starting to crave this. Like a get up at 3 a.m. kind of craving. Eat it out of the fridge c

1/2 cup diced toasted hazelnuts (or other favorite nuts)
1 pound beets, peeled
1 pound butternut squash, peeled
Tops (greens only) of 3 or 4 green onions
1/4 cup diced cilantro, plus more for garnish
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey maple syrup
2 teaspoons spicy brown mustard
Dash of cinnamon
Salt and pepper to taste

Cut the beets and butternut squash into very thin julienne strips, about the size of matchsticks. Cut green onion tops into similar size and shape of beets and squash. Place all veggies and nuts in serving...
See the full directions on my site

Nutritions

Calories
133

Sodium
86mg
3% DV

Fat
10g
16% DV

Protein
2g
4% DV

Carbs
9g
3% DV

Fiber
2g
9% DV

Mixed Dinner