cups shredded raw kabocha or butternut squash
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
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.
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
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