7 Ingredients
  • 1/2 cup unseasoned rice vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon finely grated peeled fresh ginger
  • 1/4 teaspoon cayenne
  • 2 lb butternut squash, peeled, seeded, and coarsely shredded (5 cups)
  • 1 bunch scallions, finely chopped (2/3 cup)
Nutrition
138
7% daily value
4 servings
                                       
                                            low-​fat, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

0% 0

Saturated

0% 0

Trans

- 0

Monounsaturated

- 0

Polyunsaturated

- 0

Carbs

11% 34

Carbs (net)

- 30

Fiber

16% 4

Sugars

- 17

Sugars, added

- 12

Protein

4% 2

Cholesterol

- 0

Sodium

13% 301

Calcium

10% 98

Magnesium

15% 64

Potassium

14% 667

Iron

8% 2

Zinc

3% 0

Phosphorus

9% 66

Vitamin A

105% 942

Vitamin C

44% 40

Thiamin (B1)

15% 0

Riboflavin (B2)

4% 0

Niacin (B3)

14% 2

Vitamin B6

22% 0

Folate equivalent (total)

15% 58

Folate (food)

- 58

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

18% 3

Vitamin K

30% 37

Sugar alcohols

- 0

Water

- 195
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