Two-root slaw
In this lovely winter salad, we’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.
Servs 6
Method
Peel the carrots and celeriac and coarsely grate them into a bowl (or use a mandolin on the matchstick setting, if you have one).
Beat together all the ingredients for the dressing, pour them over the grated vegetables and stir to coat thoroughly.
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.
Ingredients
- 2–3 large carrots
- ½ celeriac (about 400g)
For the dressing:
- 4 tablespoons good mayonnaise
- 2 teaspoons English mustard
- Juice of ½ lemon, or a dash of cider vinegar
- 1 tablespoon caraway seeds, lightly toasted in a dry frying pan (optional)
- Sea salt and freshly ground black pepper
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Veg Cookery
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.
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