Celeriac Slaw
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.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: International
Servings: 4 people
Calories: 184kcal
- 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.
Calories: 184kcal | Carbohydrates: 15g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 494mg | Potassium: 349mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2592IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1mg