Squash and Root Vegetable Slaw
Recipe type: Side Dish
- 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. Add 1 cup flat-leaf parsley leaves and ½ cup 1-inch pieces chives. Add ¾ cup Granny Smith Apple Cider Vinaigrette (click for recipe); toss to coat. Add more vinaigrette, if desired. Season with kosher salt and freshly ground black pepper.