Celeriac Slaw with Apple and Carrot, a delicious alternative to the regular cabbage coleslaw. It's light and fresh, with a mayo and cider vinegar dressing, and a nice touch of dill. It makes an excellent side dish to any roast for every special occasion throughout the year.
With Thanksgiving and Christmas nearly upon us, it's high time we started planning the menus for the most awaited holidays of the year. And while the roasts are the usual centrepieces, side dishes are as important.
They really lift and highlight the main dish, and they add colour and a wide range of textures. I absolutely love the good old coleslaw, with its crunchiness and freshness. My take on the regular slaw, the delicious dill coleslaw often makes its way onto our Sunday Roast menu.
Another great spin is my Brussel Sprout slaw which is incredibly vibrant and refreshing after a rather large meal. And let's face it, feasts like Thanksgiving and Christmas are anything but a small affair.
But a good coleslaw can also be enjoyed all year round, and even more in summer time with your favourite BBQ or picnic. So, definitely a recipe to have around.
- celeriac - depending on its size, you can use either a whole celeriac or half of it
- apple - I used a cooking apple, but any other apple should do
- carrot - I used a medium-sized carrot
- mayonnaise - I prefer full-fat mayo, but you can also use the light one
- cider vinegar
- salt & pepper
- fresh dill
You can use only celeriac if you wish, the slaw will still be absolutely delicious. The addition of apple and carrot add more colour, but it can definitely be enjoyed on its own.
The cider vinegar can be swapped for lemon juice or any other vinegar you have around, I prefer the cider one as its more pungent.
It's up to you how you call it, it can either be a celeriac slaw or a celeriac salad, it can be enjoyed either as a side dish or a good salad.
Step-by-step photos and instructions
- Peel the celeriac, carrot and apple.
- Use a julienne peeler or a food processor to julienne them - alternatively, use a sharp knife to cut them into thin slices, then into long matchsticks.
- Add the mayo, vinegar, chopped dill, salt and pepper, and give everything a good stir.
- Serve cold.
Using vinegar or lemon juice will stop the apple and celeriac from browning as a result of oxidation - mix them really quickly, as they can brown fast.
If the slaw is not consumed straight away, make sure you cover the bowl with clingfilm and store it in the fridge - I would still consume it the same day if possible, as the next day the texture and taste might not be quite as good.
Celeriac can be consumed either raw, like in this slaw, or cooked, my celeriac gratin is another excellent side dish.
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- ½ celeriac head
- 1 cooking apple
- 1 medium carrot
- 5 tablespoon mayonnaise
- 1 tablespoon cider vinegar
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- Peel the celeriac, apple and carrot.
- Use a julienne peeler or a food processor to julienne the celeriac, apple and carrot - alternatively, use a sharp knife to slice them thinly, then cut them into long matchsticks.
- Add the mayo, dill and vinegar, season with salt and pepper, and mix very well.
- Serve immediately.
- Using vinegar or lemon juice will stop the apple and celeriac from browning as a result of oxidation - mix them really quickly, as they can brown fast.
- If the slaw is not consumed straight away, make sure you cover the bowl with clingfilm and store it in the fridge - I would still consume it the same day if possible, as the next day the texture and taste might not be quite as good.