Squash and Root Vegetable Slaw

Name: Squash and Root Vegetable Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 peeled, quartered, cored apples cut into matchstick-size pieces; 355 milliliters each shredded raw kabocha or butternut squash, rutabaga, and sweet potato; 355 milliliters shredded raw celery root; 118 milliliters 1 pieces chives; 237 milliliters flat-leaf parsley leaves; 8 servings Fresh lemon juice

Squash and Root Vegetable Slaw might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 54 calories, 1g of protein, and 0g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up flat-leaf parsley leaves, apples, celery root, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Combine 1 1/2 cups each shredded rawkabocha or butternut squash, rutabaga,and sweet potato in a large resealableplastic bag.

Ingredients you will need

Butternut Squash

Sweet Potato

Rutabaga

Place 1 1/2 cups shredded rawcelery root in a large bowl of water with asqueeze of fresh lemon juice to preventbrowning; cover. Chill shredded vegetablesovernight.

Ingredients you will need

Lemon Juice