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Celeriac coleslaw

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

  • Prep: 15 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 166
  • Carbohydrates 7
  • Saturated Fat 2
  • Sugar 6
  • Protein 2
  • Fat 15
  • Fibre 4
  • Salt 0.7

Nutrition per serving

  • Calories 166
  • Carbohydrates 7
  • Saturated Fat 2
  • Sugar 6
  • Protein 2
  • Fat 15
  • Fibre 4
  • Salt 0.7

Ingredients

  • ½ celeriac
  • juice ½ lemon
  • 1 Granny Smith apple
  • 5 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • handful chopped parsley

Tip

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

Method

  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.

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