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.
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