Squash and Root Vegetable Slaw

Ingredients

• 2  apples cored peeled quartered cut into matchstick-size pieces
• 1.5 cups butternut squash raw shredded
• 1.5 cups celery root raw shredded
• 0.5 cup " pieces chives 
• 1 cup flat-leaf parsley leaves 
• 8 servings juice of lemon fresh

Equipment

• bowl

Directions

1. Combine 1 1/2 cups each shredded rawkabocha or butternut squash, rutabaga,and sweet potato in a large resealableplastic bag.
2. Place 1 1/2 cups shredded rawcelery root in a large bowl of water with asqueeze of fresh lemon juice to preventbrowning; cover. Chill shredded vegetablesovernight.
3. Drain celery root.
4. Transfershredded vegetables to a large bowl.
5. Add2 peeled, quartered, cored apples cutinto matchstick-size pieces (we lovecrisp, balanced Fuji).
6. Add 1 cup flat-leafparsley leaves and 1/2 cup 1" pieceschives.
7. Add 3/4 cup Granny Smith Apple
8. Cider Vinaigrette; toss to coat.
9. Add morevinaigrette, if desired. Season with koshersalt and freshly ground black pepper.