Squash and Root Vegetable Slaw
Squash and Root Vegetable Slaw is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine 1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato in a large resealable plastic bag.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.