Celery Root Coleslaw

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Celery Root Coleslaw

Serves 4  | Prep Time: 15 minutes | Cook Time: none

In need of a side dish for that back yard bbq? Or a nutrient rich coleslaw to pair with a simple sandwich? Make this. 


For the mustardy mayo

  • 1 cup mayo
  • ¼ cup dijon mustard
  • ¼ teaspoon chile powder (like urfa, Aleppo or ancho)

For the celery root slaw

  • 1 white onion, halved
  • 1 cup white vinegar
  • 1 tablespoon sugar (can be any kind you have on hand)
  • 1/2 tablespoon salt
  • 1 large celery root, peeled and halved
  • 1 green apple, peeled
  • 2 watermelon radishes, peeled
  • 1 cup celery leaves (does not have to be exact)
  • 1 cup coarsely chopped mixed fresh herbs (e.g. basil, dill, chives, parsley and cilantro)

Chef Tips

Embrace the this time to work on your knife skills.


Step 1 (for the mustardy mayo)

Mix together the mayo, Dijon and chile powder.

Step 2 (for the slaw)

Using a mandolin, thinly slice the onions. Place the onion in a bowl with the vinegar, sugar and salt. Stir to dissolve the sugar and set aside to pickle for at least 15 minutes. The longer the better.

Using a mandolin, slice the celery root into ⅛-inch planks. Stack the slices and julienne. Do the same with the watermelon radish and apple. Immediately toss the celery root mixture with a little of the mustardy mayo; this helps to prevent oxidation. Add the celery leaves, herbs and the remaining mayo and toss to well to combine. Tastes best refrigerated, but can be served right away. Store in the the fridge for up to three days.