Begin by carefully peeling and spiralizing or julienning the butternut squash and carrots until they reach a delightful, tender texture. For the red cabbage, finely shred it with a sharp knife or mandoline for even slices.

In a large mixing bowl, whisk together ¼ cup of apple cider vinegar, ⅓ cup of olive oil, and 1 to 2 tablespoons of honey or maple syrup. Add a pinch of salt and pepper to taste and blend until well emulsified.

Gently add the prepared squash, carrots, and red cabbage into the bowl with the dressing. Toss the vegetables until they are evenly coated with the dressing.

Cover the bowl with plastic wrap or transfer the slaw to an airtight container, then place it in the refrigerator for at least 30 minutes.

Before serving, give the slaw a gentle toss to redistribute the dressing and ensure everything is evenly coated. Serve chilled.