A twist on classic coleslaw, made with celeriac rather than cabbage for a delicate nutty flavour. Dressed with a creamy mayonnaise and vinegar dressing.
This dish makes a great alternative to coleslaw – particularly for those who find brassicas difficult to digest and struggle with the traditional white cabbage component.
It has a nutty, creamier taste, that pairs particularly well with ham and duck and summer picnics. It can be made in advance and will keep well for up to five days in the refrigerator.
|Carrot & Celeriac Coleslaw|
for the salad:
for the dressing: