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Squash and Root Vegetable Slaw

Squash and Root Vegetable Slaw


  • 1½ cups shredded raw kabocha or butternut squash
  • 1½ cups shredded raw celery root
  • 1 teaspoon fresh lemon juice
  • 2 apples, peeled, quartered, cored, cut into matchstick-size pieces
  • 1 cup fresh parsley leaves
  • ½ cup chives, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Combine kabocha, rutabaga, and sweet potatoes in a large resealable plastic bag. Place celery root in a large bowl of water, top with lemon juice, and cover. Chill shredded vegetables overnight.

  • Drain celery root. Transfer shredded vegetables to a large bowl. Stir in apples, parsley, and chives. Add Granny Smith Apple Cider Vinaigrette; toss to coat. Season with salt and pepper.

,Photos by Christopher Testani

Nutritional Content

8 servings, 1 serving contains: Calories (kcal) 130 Fat (g) 5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 21 Dietary Fiber (g) 4 Total Sugars (g) 10 Protein (g) 2 Sodium (mg) 150Reviews Sectionwhere are the reviews? can't seem to see them.

Watch the video: The Healthy Cook: Root Vegetables