SQUASH AND ROOT VEGETABLE SLAW

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Squash and Root Vegetable Slaw image

Provided by Kay Chun

Categories     Side     No-Cook     Thanksgiving     Vegetarian     Low Cal     High Fiber     Root Vegetable     Squash     Fall     Winter     Healthy     Low Cholesterol     Vegan     Potluck     Bon Appétit     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato
1 1/2 cups shredded raw celery root
Fresh lemon juice
2 peeled, quartered, cored apples cut into matchstick-size pieces
1 cup flat-leaf parsley leaves
1/2 cup 1" pieces chives
3/4 cup Granny Smith Apple Cider Vinaigrette

Steps:

  • Combine 1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato in a large resealable plastic bag. Place 1 1/2 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 1/2 cup 1" pieces chives. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season with kosher salt and freshly ground black pepper.

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