Squash and Root Vegetable Slaw
['1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato', '1 1/2 cups shredded raw celery root', 'Fresh lemon juice', '2 peeled, quartered, cored apples cut into matchstick-size pieces', '1 cup flat-leaf parsley leaves', '1/2 cup 1" pieces chives', '3/4 cup Granny Smith Apple Cider Vinaigrette']
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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