Squash And Root Vegetable Slaw  Squash And Root Vegetable Slaw 14667 squash and root vegetable slaw

Squash And Root Vegetable Slaw

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recipe mumble  Squash And Root Vegetable Slaw 9b253b05acd26656effa8ee806b485f7 l


8 Servings

cups shredded raw kabocha or butternut squash

cups rutabaga

cups sweet potatoes

cups shredded raw celery root


teaspoon contemporary lemon juice


apples, peeled, quartered, cored, lower into matchstick-dimension pieces


cup contemporary parsley leaves


cup chives, lower into 1-skedaddle pieces


Kosher salt and freshly ground shaded pepper


  1. Step 1

    Mix kabocha, rutabaga, and sweet potatoes in a proper resealable plastic secure. Site celery root in a proper bowl of water, top with lemon juice, and cloak. Relax shredded vegetables overnight.

    Step 2

    Drain celery root. Transfer shredded vegetables to a proper bowl. Accelerate 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 Corpulent (g) 5 Saturated Corpulent (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 21 Dietary Fiber (g) 4 Entire Sugars (g) 10 Protein (g) 2 Sodium (mg) 150

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