Squash And Root Vegetable Slaw

Ingredients

• 1 1/2 cups each shredded raw kabocha or butternut squash, rutabaga, and sweet potato
• 1 1/2 cups shredded raw celery root
• large bowl of water
• a squeeze of fresh lemon juice
• 2 peeled, quartered, cored apples cut into matchstick-size pieces (we love crisp, balanced Fuji)
• 1 cup flat-leaf parsley leaves
• 1/2 cup 1-inch pieces chives
• 3/4 cup Granny Smith Apple Cider Vinaigrette
• kosher salt and freshly ground black pepper

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