Why this recipe works with so much texture and flavor, this is a slaw you’ll want to have on your dinner table all year long. Many root vegetables, including celery root, stay just as crisp as cabbage once shredded and dressed in a slaw. Here we complemented celery root’s distinctive flavor with the addition of its aboveground celery ribs and sweet apples. A vinaigrette made with cider vinegar (to echo the apples) and plenty of Dijon mustard was a fresher, more flavorful alternative to the common mayonnaise-based slaw dressing. To save time, we recommend shredding and treating the celery root with the sugar and salt before prepping the remaining ingredients. You can use the large holes of a box grater or the shredding disk of a food processor to shred the celery root.
SERVES: 4 to 6
TOTAL TIME: 35 minutes
INGREDIENTS:
- 1½ pounds celery root, trimmed, peeled, and shredded ¼ cup sugar, plus extra for
seasoning - Salt and pepper
- 3 tablespoons cider vinegar, plus extra for seasoning
- 2 tablespoons Dijon mustard
- ½ cup extra-virgin olive oil
- 5 celery ribs, sliced thin on bias
- 2 Honeycrisp or Fuji apples, peeled, cored, and cut into 2-inch-long matchsticks
- ½ cup chopped fresh parsley
INSTRUCTIONS:
- Toss celery root, sugar, and 1 teaspoon salt together in large bowl and let sit until partially wilted and reduced in volume by one-third, about 15 minutes.
- Meanwhile, whisk vinegar, mustard, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl. While whisking constantly, slowly drizzle in oil until combined.
- Transfer celery root to salad spinner and spin until excess water is removed, 10 to 20 seconds. Transfer celery root to bowl with dressing. Add celery, apples, and parsley to bowl with celery root and toss to combine. Season with salt, pepper, extra sugar, and extra vinegar to taste. Serve immediately.
