Squash And Root Vegetable Slaw
Ingredients
- 1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato
- 1 1/2 cups shredded raw celery root
- large bowl of water
- a squeeze of fresh lemon juice
- 2 peeled, quartered, cored apples cut into matchstick-size pieces (we love crisp, balanced Fuji)
- 1 cup flat-leaf parsley leaves
- 1/2 cup 1-inch pieces chives
- 3/4 cup Granny Smith Apple Cider Vinaigrette
- kosher salt and freshly ground black pepper
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