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Celeriac coleslaw

Celeriac coleslaw

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Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal166
fat15g
saturates2g
carbs7g
sugars6g
fibre4g
protein2g
low insalt0.7g
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Ingredients

Method

  • STEP 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.

  • STEP 2

    Mix together the mayonnaise, mustard, lemon juice and parsley, then toss through the celeriac and apple.

RECIPE TIPS
TRY WITH...

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

Goes well with

Recipe from Good Food magazine, February 2008

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Overall rating

Rating: 5 out of 5.10 ratings
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