In preparation for this new year’s crops I’ve been clearing out the last of the over-wintered veggies from my garden. The rabbits made short work of the fuzzy leaves on the winter radishes while I dug up my two remaining celeriac which were decidedly puny but packed full of flavour. There are still plenty of lovely roots in the grocers while we wait for spring’s first asparagus, peas and greens and my cole-less slaw makes the most of their earthy sweetness. It also happens to look pretty vibrant and cheery on the dinner table with its tangle of white celeriac, orange carrots and bright pink beetroot.
I’m not keen on mayo and usually make mayo-free slaw dressings using crème fraîche as a tangy base, mustard for spicy heat and plenty of lemon juice. This slaw is no exception; the dressing uses grainy mustard and is laced with thyme: a great partner for the earthy flavours of the celeriac, carrot and beetroot. Apple adds sweetness tempered by the lemon. It essential to serve this slaw straight away unless you want an eye-popping magenta salad, if making ahead I’d recommend you only add the beetroot just before serving. It makes enough for a crowd and goes well with cold cuts such as ham or with spicy pulled pork.
Celeriac and beetroot slaw
- Half a celeriac (or one small), peeled about 150g
- 1 apple
- 1 small beetroot, peeled
- juice of 1 lemon
- 200ml low-fat crème fraîche
- 2 tbsp grainy mustard
- ½ tsp dried thyme
- 1 garlic clove, crushed
- salt and pepper
Finely grate the celeriac and apple, toss with a little lemon juice to prevent browning.
Grate the carrot, mix with celeriac and apple. Grate the beetroot but keep aside until ready to serve.
Make the dressing: mix the crème fraîche, mustard, thyme and garlic. Add lemon juice and seasoning to taste. I usually thin the dressing with a splash of water too.
Stir the dressing into the celeriac mix then just before serving fold through the beetroot. Don’t overstir of the slaw will turn pink.