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Squash and Root Vegetable Slaw

By Kay Chun

4.2

(3)

Image may contain Plant Food Vegetable Produce and Sprout
Squash and Root Vegetable SlawChristopher Testani

Recipe information

  • Yield

    Makes 8 servings

Ingredients

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

Preparation

  1. 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.

TagsSlawSaladAmericanKabocha SquashSquashVegetableButternut SquashRutabagaRoot VegetableSweet PotatoPotatoCelery RootAppleFruitParsleyHerbs & SpicesSideDinnerLunchDairy FreeGluten FreeNut FreeVegetarianVeganKetoMeal PrepEasyWeeknight MealsNo-CookBon Appétit
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