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

Nutrition per serving

  • kcal 166
  • fat 15g
  • saturates 2g
  • carbs 7g
  • sugars 6g
  • fibre 4g
  • protein 2g
  • salt 0.7g


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


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


  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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