Celeriac Coleslaw

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

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 4

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

Directions

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.

Categories: All Christmas, Vegetables