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Categories: Salads, Vegetarian

Celery root and apple slaw

Celery root and apple slaw
Los Angeles Times

They fashion rotisseries from Radio Flyer wagons. They weld custom grills into elaborate setups complete with coolers and keg compartments. They festoon tents with floral vines and adorn them with chandeliers. They've got huge buffets, big-screen satellite TVs and tons ... Read more

Total time: 25 minutes | Serves 8 to 10
  • 1 generous cup chopped pecans
  • 3 1/2 pounds (about 3 large or 4 medium) celery root
  • Cider vinegar
  • 2 large Gala apples
  • 1/2 cup dried currants
  • 1 cup sour cream
  • 1 3/4 teaspoons prepared horseradish
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • Salt
  • Freshly ground black pepper

Step 1Heat the oven to 350 degrees. Spread the chopped pecans on a baking sheet and place in the oven for 8 minutes, until lightly toasted. Remove from the oven and set aside.

Step 2Using a knife or vegetable peeler, remove the tough outer skin from the celery roots. Trim to square off the rounded edges so that each celery root is a 2 1/2 - or 3-inch cube. Use the julienne setting of a mandoline or a sharp knife to slice them into one-eighth-inch julienne. Transfer the celery root to a large bowl, add just enough cider vinegar to coat, then toss; this will keep them from oxidizing and browning.

Step 3Core the apples (unpeeled) and quarter them lengthwise. Cut each quarter crosswise into one-eighth-inch-thick slices. Toss them with the celery root, making sure they have just enough cider vinegar to coat.

Step 4Fold the currants and the pecans into the slaw.

Step 5In a small bowl, whisk together the sour cream, horseradish, Dijon mustard, sugar and 1 tablespoon plus one-half teaspoon cider vinegar. Season with 1 teaspoon salt and several grinds of pepper, or to taste. Gently fold the dressing into the slaw. Cover and refrigerate for at least 2 hours for the flavors to develop. The slaw will keep for up to 2 days, refrigerated.

Each serving:
234 calories; 4 grams protein; 27 grams carbohydrates; 5 grams fiber; 14 grams fat; 4 grams saturated fat; 10 mg. cholesterol; 404 mg. sodium.
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