Christopher Testani
Recipe information
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
Kosher salt and freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Combine kabocha, rutabaga, and sweet potatoes in a large resealable plastic bag. Place celery root in a large bowl of water, top with lemon juice, and cover. Chill shredded vegetables overnight.
Step 2
Drain celery root. Transfer shredded vegetables to a large bowl. Stir in apples, parsley, and chives. Add Granny Smith Apple Cider Vinaigrette; toss to coat. Season with salt and pepper.
Nutrition Per Serving
8 servings
1 serving contains: Calories (kcal) 130 Fat (g) 5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 21 Dietary Fiber (g) 4 Total Sugars (g) 10 Protein (g) 2 Sodium (mg) 150