I found this salad at the take-out counter of a local supermarket chain. It's much like carrot salad. As I did not know what exactly was in it, this is how I imitated it. It is very delicious with a strong citrussy dressing, and I'd suggest trying a few splashes of concentrated orange or citrus juice instead of the ordinary juice. Wonderful with pork and grilled meats.
My Private Note
Units: US | Metric
- 1Grate or process the raw butternut finely (as for carrot salad). If you're using your processor, it would obviously have to be cut into chunks beforehand.
- 2Turn the grated butternut into a mixing bowl, and discard all the rough parts which slipped past your grater or processor or got stuck in the blades.
- 3Sprinkle over the lemon rind, and toss.
- 4Toss well with the lemon or citrus juice. (Don't use an acidic juice such as lemon, except for maybe one squeeze).
- 5Use more or less juice than specified, to taste.
- 6As stated in the intro, my impression was that the supermarket used a little concentrated orange or mixed citrus juice as well -- the salad seems to take very well to a strong citrussy taste.
- 7Leave in a glass or plastic dish with a lid and leave in fridge overnight. If the lid is liquid-proof, turn the container over a couple of times so the citrus juices soak through all the butternut, otherwise, simply turn over the salad a few times.
- 8Serve with any pork dish, whether roasted or casseroled, or as a side dish with any other meats.
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Nutritional Facts for Butternut Salad
Serving Size: 1 (142 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 64.2
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 5.7 mg
- Total Carbohydrate 16.7 g
- Dietary Fiber 2.9 g
- Sugars 3.1 g
- Protein 1.4 g
The following items or measurements are not included:
fresh orange juice