cookSquash and Root Vegetable Slaw

From: bonappetit.com
SERVES 8

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-inch 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.

Valid HTML 4.01 Transitional Copyright © 2009 Hazelnet & Styleshout Valid CSS!