Saturday, June 5, 2010
IT'S COLESLAW JIM BUT NOT AS WE KNOW IT!!
I'm in need of something savoury - I have a bit of a sugar headache after the last number of posts!!
I saw Tyler Florence making this coleslaw on his Tyler's Ultimate programme and thought it looked really interesting, an alternative to the usual cabbage and carrot coleslaw. I love coleslaw (particularly if there is a high carrot to cabbage ratio) but am always on the lookout for unusual, tasty salads. This salad stands out on a table, the vibrant colour really does deliver on it promise - it tastes really delicious. The goats cheese in the dressing is a wonderful sharp contrast to the mild and slightly sweet taste of the squash. The pecans are crunchy flavour filled morsels scattered through the salad offering both a textural and taste complexity. The recipe called for some dried cranberries, but I found these to be just too sweet - the squash is sweet enough as it is. This is my version:
Butternut Squash Coleslaw
150g creamy goats cheese (not the type with rind)
2 1/2 tbsp honey
4 tbsp extra virgin olive oil
4 tsp cider vinegar
1 lemon juiced
2 medium squash
1/2 cup toasted pecan nuts
Mix the cheese, honey, oil, vinegar and lemon juice and adjust to your taste if needed.
Remove the narrow top from the squash (use the bulb portion (with the seeds) for something else)
Peel the squash top and julienne it - the food processor is great for this.
Combine the squash and dressing and nuts.
Season to taste.