Celery Root, Red Cabbage, and Apple Slaw 

by Patsy Jamieson

I am a bit of an evangelist for celery root, also known as celeriac. This hearty root vegetable is relatively unknown in North America, which is a shame because it is both delicious and remarkably versatile. In Vermont, locally grown celery root is readily available throughout the winter.

One has to get beyond the appearance of celery root. But beneath the scary-looking, knobby brown skin lies creamy flesh with a subtle earthy flavor. You can enjoy raw celery root shredded in a salad like the one below, or boiled and roasted, much like a potato. You can also find my recipe for Celery Root-Pear Purée, a delicious low-calorie alternative to mashed potatoes.

This vegetable is popular in France, where a simple salad of finely shredded celery root, bathed in mustardy mayonnaise, is known as céléri remoulade. My recipe departs from the classic French version. While traveling in Romania, I discovered a salad featuring shredded celery root, colorful shredded red cabbage, and tangy apples. Made with local ingredients, it has become my go-to winter salad.

 A food processor makes fast work of the vegetable preparation. Use the shredding disk to shred the celery root and apple, and the slicing disk to shred the cabbage. But if you don’t have a food processor, a box grater works well for the celery root and apple, while a sharp knife can be used to slice the cabbage. Prepare the dressing before you shred the celery root and apple, and add them directly to the dressing to prevent discoloration.

Ingredients

3 tablespoons mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

½ teaspoon coarse kosher salt, or to taste

½ teaspoon sugar

Freshy ground pepper to taste

2 tablespoons neutral oil, such as avocado or canola oil

2 cups shredded peeled celery root (1 medium)

2 cups shredded red cabbage (1/4 medium)

1 cup shredded peeled crisp apple, such as Honey Crisp or Empire (1 medium)

1/3 cup coarsely chopped walnuts, toasted (optional)

Preparation

Whisk the mayonnaise, vinegar, oil, mustard, salt, sugar, and pepper in large bowl until smooth. Whisk in the oil.

Add the celery root, cabbage and apple; toss to coat well. Taste and adjust seasonings with salt and pepper. (The salad will keep, covered, in the refrigerator for up to 2 days.)

Just before serving, sprinkle with walnuts, if desired.

 

Yield: Makes 6 (¾-cup) servings