Fall Slaw with Celeriac

A bright fall salad both in flavor and color.

Part slaw, yet inspired by French remoulade, this salad is versatile and flexible — leave out ingredients you don’t have and add in what you do! 

Fall Slaw with Celeriac

Makes one small side salad for 2-4

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• pinch of ground cayenne (optional)
• Sea Salt, to taste (start with 1/2 teaspoon)
• Optional 1/4 cup yogurt, mayonnaise, or crème fraiche
• 1 medium sized Celeriac Root, peeled and grated
• 1 medium sized Carrot, rinsed and grated
• 1 small (or half of a large) Red Cabbage, finely shredded
• 2 sweet/tart apples, grated
• Optional 1/4 cup raisins or dried fruit 
• Optional chopped herbs — cilantro, parsley, chives, etc.

INSTRUCTIONS

1. In a medium sized salad bowl, mix together vinegar, olive oil, mustard, spices, sea salt, and mayo/yogurt if using.  
2. Add grated/shredded veggies and apples to salad bowl and toss to combine.  You can massage with your hands to mix and help tenderize veggies.
3. Add chopped herbs and raisins if desired and toss again.
4. Serve and enjoy!

NOTES:

Feel free to add anything else in that you’d like!  This recipe is meant as a guide — substitute as needed!

I personally peel my celeriac with a knife, shaving away the outer layer.  It goes quickly this way!  

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