SQUASH AND ROOT VEGETABLE SLAW

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.