Celeriac coleslaw

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1. Use a vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice over the cut side of the other half before storing it, or it will turn brown.) Cut into thin slices, then cut into long matchstick strips as thin as you can. Do the same with the apple, discarding the core.
2. Mix together the mayonnaise, mustard, lemon juice and parsley, then toss through the celeriac and apple.

Try with...

Pan-fried pork chops and steamed potatoes for a quick supper, or cold ham and crusty bread for a filling lunch

Per serving

166 kcalories, protein 2g, carbohydrate 7g, fat 15 g, saturated fat 2g, fibre 4g, salt 0.7 g

Latest comments and suggestions

• miss.moss

  23 March 2008

  miss.moss rated and commented on this recipe

  

  We tried this recipe halved, and chilled it before serving. Was a good celery remoulade, made better with a sprinkle of dill. Even my apple-hating husband ate it all up. The sauce & general recipe should work for whatever coleslawy veggies you have around (carrots, cabbage, purple cabbage, turnips, etc), and I would recommend increasing the apple to celeriac-or-other-root-veggie ratio. Yum!

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• Yumminess

  03 June 2008

  Yumminess commented on this recipe

  I've never had celeriac before, and this was a very nice and yummy introduction to the veg! This is a great quick coleslaw to make and the lemon adds a lovely freshness to it. The only thing I changed was to add a bit of finely chopped red onion and some walnuts to it (I love walnuts in salads and they were a really nice addition to this one). I had a couple of spoons of the coleslaw on top of some baby spinach for a healthy (and very filling!) lunch.

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Ingredients

• ½ celeriac
• juice ½ lemon
• 1 Granny Smith apple
• 5 tbsp mayonnaise
• 1 tbsp Dijon mustard
• handful chopped parsley

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 15 mins

Vegetarian

Ingredients

• ½ celeriac
• juice ½ lemon
• 1 Granny Smith apple
• 5 tbsp mayonnaise
• 1 tbsp Dijon mustard
• handful chopped parsley

Per serving

166 kcalories, protein 2g, carbohydrate 7g, fat 15 g, saturated fat 2g, fibre 4g, salt 0.7 g

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