Celeriac Coleslaw Recipes

CELERIAC COLESLAW

Steps:

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

RED CABBAGE AND CELERY ROOT COLESLAW WITH APPLE CIDER DRESSING

Steps:

• Combine red cabbage, celery root, carrot, and green onions in a large bowl.
• Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.

CELERIAC COLESLAW

Steps:

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

CELERIAC SLAW

Steps:

• Peel celeriac with a paring knife. Cut into 1-inch-thick slices, then cut into very thin ribbons (use a mandoline, if you have one), placing in cold water to prevent browning. Drain and blanch briefly in boiling salted water. Squeeze out water, and set aside.
• Peel celery and slice on an angle as thinly as possible. Set aside.
• In a blender or food processor, combine buttermilk, oil, lemon juice, and salt and pepper to taste. Process until smooth. Add capers and herbs, and process until coarsely chopped, about 5 seconds.
• Combine celeriac and celery in a bowl, and toss with dressing.

COLESLAW WITH CELERIAC, CARROT AND LEEK

Steps:

• Peel and cut the celeriac and carrots into this matchsticks. Trim the leek, halve lengthwise, wash and shake dry. Cut crosswise into fine strips with a large knife.
• To make the dressing, whisk the mayonnaise, lemon juice and mustard in a large salad bowl until creamy. Season the dressing with plenty of freshly ground white pepper, salt and sugar.
• Add the celeriac, carrots and leek to the dressing in the bowl. Toss to combine, and serve immediately.