Coleslaw with Celeriac, Carrot and Leek

This salad can be prepared in advance and refrigerated until needed. It contains celeriac which tastes like a cross between celery and parsley.


Coleslaw with Celeriac, Carrot and Leek
Coleslaw with Celeriac, Carrot and Leek
Servings Prep Time
4servings 20minutes
Servings Prep Time
4servings 20minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. Add the celeriac, carrots and leek to the dressing in the bowl. Toss to combine, and serve immediately.
Recipe Notes

Tip: For extra flavour and crunch, sprinkle the salad with mixed nuts or toasted sunflower seeds just before serving.

Per serving: 94 calories, 2 g protein, 3 g fat (<1 g saturated fat), 15 g carbohydrate (12 g sugars), 5 g fibre, 627 mg sodium