Name: Squash and Root Vegetable Slaw
Yield: 8 Servings
Ingredients: 1½ cups shredded raw kabocha or butternut squash; 1½ cups rutabaga; 1½ cups sweet potatoes; 1½ cups shredded raw celery root; 1 teaspoon fresh lemon juice; 2 apples, peeled, quartered, cored, cut into matchstick-size pieces; 1 cup fresh parsley leaves; ½ cup chives, cut into 1-inch pieces; ¾ cup Granny Smith Apple Cider Vinaigrette; Kosher salt and freshly ground black pepper

Skip to main content

Image may contain Plant Food Produce Sprout Vegetable and Bean Sprout

Christopher Testani

Recipe notes

Back to top