Crisp celeriac and tart apple make a quick, fresh allotment slaw. A light mustard dressing adds bite without hiding the clean flavour of the roots.
Ingredients
- 450g, peeled Celeriac
- 1 medium, about 150g Firm eating apple
- 1 tbsp Lemon juice
- 100g Vegan mayonnaise
- 1 tsp Dijon mustard
- 10g, finely chopped Fresh parsley
- 1/4 tsp, or to taste Fine salt
- 1/8 tsp Black pepper
Method
- Whisk the lemon juice, vegan mayonnaise, Dijon mustard, salt and black pepper in a large bowl until smooth.
- Cut the peeled celeriac into fine matchsticks, or coarsely grate it. Add it straight to the dressing and toss well to limit browning.
- Core the apple and cut it into similar matchsticks. Fold it through the celeriac with the chopped parsley.
- Taste and adjust the seasoning. Cover and chill for 10 minutes if time allows, then serve cold.
Allotment tip
Cut the celeriac finely so it stays crisp but is easy to eat. Add the apple just before serving if you want the strongest crunch.
Ingredient swaps
Use a sharp firm pear instead of apple, or replace half the vegan mayonnaise with unsweetened plant yoghurt for a lighter dressing.
Allergens: Mustard in the dressing. Check the vegan mayonnaise label for other declared allergens.
Storing leftovers
Keep covered in the refrigerator and use promptly, preferably the day it is made. Do not leave this mayonnaise-dressed salad at room temperature.