Best Squash And Root Vegetable Slaw Recipes
SQUASH AND ROOT VEGETABLE SLAW
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
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.
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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