Butternut Squash Slaw with Roasted Peanuts and Nouc Cham

Butternut Squash Slaw with Roasted Peanuts and Nouc Cham

For November, Chef Qui took the classic ingredient of butternut squash and created a fresh Butternut Squash Slaw with Roasted Peanuts and Nouc Cham.

4
Servings
70
Calories Per Serving
Deliver Ingredients

Ingredients

Butternut Squash Slaw

  • 2 cups shredded squash
  • ½ cup julienned onions
  • 1 Tbsp. fried shallots
  • ½ cup green onion tops
  • 1 Tbsp. cilantro
  • 1 Tbsp. fried garlic
  • ¼ cup roasted peanuts
  • 1 cup shredded carrots

Nouc cham

  • ½ cup Red Boat fish sauce
  • ½ cup coconut water (harmless harvest if available)
  • ½ cup of white vinegar
  • ½ cup of lime juice
  • 2 jalapeño peppers
  • 4 cloves of garlic minced
  • ½ cup palm sugar

Directions

Butternut Squash Slaw

Mix all the fresh vegetables together and toss with the nouc cham, top with peanuts, garlic and shallots. Serve this dish family style.

Nouc cham

Dissolve sugar into fish sauce and chill. Mix the rest of the ingredients together and refrigerate.

Nutritional Facts

Total Fat
1g
1%
Sugar
2g
2%
Carbohydrate, by difference
15g
12%
Protein
1g
2%
Vitamin A, RAE
436µg
62%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
44mg
4%
Choline, total
4mg
1%
Fiber, total dietary
5g
20%
Fluoride, F
2µg
0%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
33mg
10%
Niacin
1mg
7%
Phosphorus, P
47mg
7%
Selenium, Se
1µg
2%
Sodium, Na
439mg
29%
Water
142g
5%

Butternut Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Butternut Squash Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.