SQUASH AND ROOT VEGETABLE SLAW
How to make Squash and Root Vegetable Slaw
Provided by @MakeItYours
Number Of Ingredients 6
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
- 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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