Celeriac, kohlrabi and apple coleslaw
Item 1 of 1
- Side
- 4
- 15 minutes
An easy side, this crisp celeriac coleslaw recipe makes a refreshing side to any number of meat, fish or vegetable main courses. Using a mixture of celeriac, kohlrabi and apple, Ollie Moore keeps things fresh with a light dressing flavoured with lemon and herbs.
First published in 2016
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Ingredients
Metric
Imperial
Coleslaw
- 1/2 celeriac, cut into julienne
- 1 kohlrabi, cut into julienne
- 1 Granny Smith apple, cut into julienne
- 1 tsp chopped chives
- 1 tsp chopped parsley
- 1 tsp shallots, finely diced
- 1 tbsp of mayonnaise
- juice of half a lemon
- salt
SAVE RECIPE
Method
2
After this time, squeeze the vegetables to extract the last of the water then place in a clean bowl with the shredded apple, herbs, mayonnaise and lemon juice
- 1 tsp chopped chives
- 1 tsp chopped parsley
- 1 tsp shallots, finely diced
- 1 tbsp of mayonnaise
- juice of half a lemon
- 1 Granny Smith apple, cut into julienne
3
Mix together to combine thoroughly so that the celeriac, kohlrabi and apple are lightly coated in the lemon and herb dressing. Serve immediately, or reserve in the fridge until needed
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