Prep 15 mins
Cook 0 mins
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.
- 1 lb/ 450 g raw peeled butternut squash
- 1 -2 tablespoon finely grated fresh lemon rind or 1 -2 tablespoon lime rind
- 1 1⁄2 cups/ 375 ml fresh orange juice
- Grate 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.
- Turn 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.
- Sprinkle over the lemon rind, and toss.
- Toss well with the lemon or citrus juice. (Don't use an acidic juice such as lemon, except for maybe one squeeze).
- Use more or less juice than specified, to taste.
- As 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.
- Leave 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.
- Serve with any pork dish, whether roasted or casseroled, or as a side dish with any other meats.