Celery root is one of those under appreciated vegetables that is easily overlooked because it looks like jicama’s ugly cousin. But don’t be put off by it’s appearance. With a sharp knife, you can cut off the stem and slice the woody skin right off. Underneath is a crisp, celery-flavored root that is a wonderful basis for slaw which my family prefers to the traditional cabbage-based coleslaw. Serve this alongside Pulled Pork Sandwiches, Fish Tacos or Garlic Rosemary Chicken.
Total time: 20 minutes
Yield: 6 servings
Special equipment: food processor optional
1 large celery root, trimmed, skinned and grated (it’s actually worth pulling out the food processor if you’ve got one – makes grating a snap)
1 medium yellow onion, finely diced
1 medium carrot, grated
2/3 c. mayonnaise (Best Foods is GFCF, but not soy free)
2 T white vinegar
1 tsp. celery seed
1/2 tsp. salt or to taste
- Add all ingredients into large bowl and mix until thoroughly combined. Serve immediately, but keep well for the next day.
- A note on mayonnaise: you can also make one minute gluten-free, soy-free mayonnaise in a Vita-Mix.