Root vegetable coleslaw
Item 1 of 1
- Side
- 4
- 15 minutes
Nathan Outlaw shares a simple root vegetable coleslaw recipe using parsnip, celeriac and beetroot. This makes a perfect side for a wintry occasion, and the recipe also includes a handy mayonnaise recipe. If you're looking for inspiration for meat-free dishes, have a look through our vegetarian recipe collection.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Root vegetable salad
Mayonnaise
- 2 egg yolks
- 3/4 tsp English mustard
- 3/4 tsp white wine vinegar
- 200ml of light olive oil
- sea salt
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
For the mayonnaise, combine the egg yolks, mustard and white wine vinegar in a food processor and blend for 1 minute
- 2 egg yolks
- 3/4 tsp English mustard
- 3/4 tsp white wine vinegar
2
Very slowly, with the motor running, add the oil until the ingredients have emulsified. Season to taste
- 200ml of light olive oil
- sea salt
3
Peel and finely chop the carrot, celeriac, parsnip, beetroot and shallot
- 1 carrot
- 1/2 celeriac
- 1 parsnip
- 1 raw beetroot
- 1 shallot
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024