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Categories: Salads, Sides

Celery Root 'Slaw' With Pomegranate Seeds and Green Onions

Celery Root 'Slaw' With Pomegranate Seeds and Green Onions
Al Seib / Los Angeles Times

Here are three recipes based on celery root--often called celeriac or celery knob--that are perfect for holiday potlucks. Celery root tastes like a combination of intense celery and parsley. Any dish made with it becomes more special and delicious. It ... Read more

Total time: 20 minutes plus 8 hours chilling | Serves 3 to 4
  • 3 tablespoons red wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons oil
  • 1 tablespoon honey
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • Hot pepper sauce
  • 1 celery root
  • Water
  • Lemon juice
  • 10 small green onions, thinly sliced
  • 1/2 cup pomegranate seeds
  • Boston or red leaf lettuce leaves, for serving

Step 1Place vinegar, mayonnaise, oil, honey, salt, pepper to taste and dash hot sauce in large bowl. Stir until well mixed. Taste and adjust seasoning.

Step 2Peel then thinly slice celery root into 1 1/2-inch long strips (as you work, place strips in 3 cups water mixed with 2 teaspoons lemon juice to keep it white). Add celery root, onions and pomegranate seeds to bowl. Use your hands to toss salad until well coated with dressing. Refrigerate overnight or up to 3 days.

Step 3To serve, stir well and drain off excess liquid. Taste and adjust seasoning. Serve chilled, on lettuce lined plate.

Each of 4 servings:
109 calories; 175 mg sodium; 0 cholesterol; 8 grams fat; 11 grams carbohydrates; 1 gram protein; 0.45 gram fiber.
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