Best 5 Celeriac Coleslaw Recipes
Celeriac coleslaw is a delicious and healthy salad that can be enjoyed as a side dish or a main course. It's made with shredded celeriac, carrots, apples, and cabbage, and tossed in a tangy dressing. Celeriac is a root vegetable that has a slightly sweet and nutty flavor. It's a good source of dietary fiber, vitamin C, and potassium. This salad is a great way to use up leftover celeriac and it's also a good way to get your daily dose of vegetables.
Check out the recipes below so you can choose the best recipe for yourself!
CELERIAC COLESLAW
This large, knobbly root vegetable is lovely raw as well as cooked, and wonderful in this French-style coleslaw
Provided by Good Food team
Categories Buffet, Side dish
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 166 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.7 milligram of sodium
RED CABBAGE AND CELERY ROOT COLESLAW WITH APPLE CIDER DRESSING
Artisan coleslaw has become a passion of mine recently. Celery root adds a unique taste and a plethora of health benefits. As does the apple cider vinaigrette, making this a great choice when watching the waist line. The longer the slaw sits, the more the flavors have time to deepen - it's really good when left in the fridge overnight, and makes great leftovers!
Provided by Gina Milanese
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 184.8 calories, Carbohydrate 14.4 g, Fat 13.9 g, Fiber 3.7 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 162.9 mg, Sugar 5.9 g
CELERIAC COLESLAW
I recently discovered celeriac (celery root) and I am trying to find ways or using it in recipes. This looks like a nice alternative to boiling it. I found this recipe in the February 2008 copy of BBC Good Food Magazine.
Provided by Sarah_Jayne
Categories Apple
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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
A light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celery remoulade.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
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.
Tips:
- Choose the right celeriac. Look for a celeriac that is firm and heavy for its size, with no blemishes or bruises.
- Peel the celeriac carefully. The skin of the celeriac is very thin, so it's important to peel it carefully to avoid wasting any of the flesh.
- Use a sharp knife or mandoline to slice the celeriac. This will help to create even slices that will cook evenly.
- Soak the celeriac in cold water for at least 30 minutes before using. This will help to remove some of the bitterness from the celeriac.
- Use a variety of vegetables in your coleslaw. This will add flavor and texture to the dish.
- Don't overdress the coleslaw. The dressing should coat the vegetables, but it shouldn't be so thick that it weighs them down.
- Let the coleslaw chill for at least an hour before serving. This will allow the flavors to meld together.
Conclusion:
Celeriac coleslaw is a delicious and refreshing side dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give celeriac coleslaw a try!
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