Two-root slaw

Two-root slaw

By
From
River Cottage Every Day
Serves
6
Photographer
Simon Wheeler

In this lovely winter salad, I’ve simply added carrot to what is essentially a fairly classic celeriac rémoulade. You could include a little shredded white cabbage, which would take you further from rémoulade and closer to a traditional coleslaw.

Ingredients

Quantity Ingredient
2-3 large carrots
1/2 celeriac, (about 400g)

For the dressing:

Quantity Ingredient
4 tablespoons Mayonnaise
2 teaspoons english mustard
1/2 lemon, juiced
or a dash cider vinegar
1 tablespoon caraway seeds, lightly toasted in a dry frying pan, (optional)
sea salt
freshly ground black pepper

Method

  1. Peel the carrots and celeriac and coarsely grate them into a bowl (or use a mandolin on the matchstick setting, if you have one).
  2. Beat together all the ingredients for the dressing, pour them over the grated vegetables and stir to coat thoroughly.
  3. Pack in your lunchbox or serve at home, allowing the flavours to develop for an hour or so beforehand. It’s good with cold meats, especially ham and tongue, or after a stew or shepherd’s pie.

Variation

  • For a lighter dressing, make a mustardy vinaigrette.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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