Celery Root Slaw
Prep time: 
Total time: 
Serves: 3 big servings
A raw celery root salad, crunchy like jicama but tasting like celery, dressed with a mayonnaise and Dijon mustard dressing.
  • 1 large celery root, peeled, firm flesh chopped off the center (like preparing a pineapple), less flavorful center discarded.
  • juice of ½ lemon
  • ½ cup mayonnaise (I used homemade, made with egg yolk, canola oil, dijon mustard)
  • 1 tsp. Dijon mustard
  • salt to taste (I tend to salt lightly and used ½ tsp., you may want more)
  • freshly ground pepper to taste
  • A few Tbs. of parsley to garnish
  1. Peel celery root with a paring knife. You may need to dig a little to remove dirt-filled grooves in the celery root.
  2. Cut celery root away from core as described above in ingredients.
  3. Cut celery root into small enough pieces to fit into the feeder of a food processor.
  4. Using the grating wheel of a food processor, grate celery root into pieces as big as you want to see in your slaw.
  5. Put grated celery root in a bowl and squeeze the ½ lemon over it immediately.
  6. Mix in mayonnaise: you may want more or less than I did.
  7. Add 1 tsp. Dijon mustard or more if to taste.
  8. Salt to taste.
  9. Grind pepper over celery root salad.
  10. Serve.
  11. Chop parsley over salad to garnish.
Recipe by Fit and Fed at http://fitandfed.net/2011/12/08/267/