Ingredients
Makes 8 servings
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" 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.
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Reviews (5)
Back to TopHaven't made this yet, but I think I would add Lemon, dil and horseradish root to "spice" it up. Yum! Can't wait.
sileegirlmerco
West Seattle, WA
12/18/2014
I haven't made this, but already I am eager too, despite the unrated review. I wouldn't add Parsley as suggested either due to it being quite overbearing, but I would compliment this salad with slithered toasted Almonds, and Julienne` Apples...now that's my kind of salad!!
Yani_yambi
Australia
4/29/2014
I used a mix of butternut, sweet potato and parsnip, it turned out delicious! Will make this very often!
Natapouette
4/5/2013
I found this recipe to be bland, watery and generally unremarkable. It did produce a very light and fresh tasting slaw out of winter vegetable standards, but I think adding matchsticked apples and a cup of chopped parsley would have this effect on anything. Not worth the trouble, imo.
krcullen
cincinnati, oh
12/9/2012
我喜欢这个。我做了这个感恩节和was a huge hit. It's really healthy, fresh, has a great texture and flavor. I did the Granny Smith Cider a little differently. I decided I wanted the consistency of the processed apples so the dressing was a little thicker. I liked it that way, but I imagine either way would be good.
Missgarceau
Salt Lake City, Utah
12/4/2012
