Squash and Root Vegetable Slaw
 
Prep time
Total time
 
Serves: 8
Ingredients
  • 1½ cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato
  • 1½ cups shredded raw celery root
  • Fresh lemon juice
  • 2 peeled, quartered, cored apples cut into matchstick-size pieces
  • 1 cup flat-leaf parsley leaves
  • ½ cup 1" pieces chives
  • ¾ cup Granny Smith Apple Cider Vinaigrette
Instructions
  1. Combine 1½ cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato in a large resealable plastic bag. Place 1½ cups shredded raw celery root in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill shredded vegetables overnight. Drain celery root. Transfer shredded vegetables to a large bowl. Add 2 peeled, quartered, cored apples cut into matchstick-size pieces (we love crisp, balanced Fuji). Add 1 cup flat-leaf parsley leaves and ½ cup 1" pieces chives. Add ¾ cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season with kosher salt and freshly ground black pepper.