Celeriac coleslaw

Celeriac coleslaw

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(6 ratings)

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Serves 4

This large, knobbly root vegetable is lovely raw as well as cooked, and wonderful in this French-style coleslaw

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
166
protein
2g
carbs
7g
fat
15g
saturates
2g
fibre
4g
sugar
6g
salt
0.7g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, February 2008

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Comments

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spicelover's picture
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Made this to go with pulled pork and it was delicious - only change I made was to add a handful of chopped walnuts and to call it Waldorf Slaw ;)

redbully's picture
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This is absolutely delicious. Never knowingly eaten celeriac before so was a bit nervous, but this is divine. Went back for seconds and ended up finishing the bowl!! Yum.

fayfumbs's picture
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Really fresh and a tasty change from the usual coleslaw. Reduced the amount of mayo to limit the fat content.

cheeky100's picture
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I had not tasted raw celeriac before and this was the best introduction. It is a really tasty zingy combination and a great alternative coleslaw. Enjoy!

aleadbet's picture

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.

julianaiwg's picture
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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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