Coleslaw with Celeriac, Carrot and Leek
This salad can be prepared in advance and refrigerated until needed. It contains celeriac which tastes like a cross between celery and parsley.
| Servings | Prep Time |
| 4servings | 20minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
Ingredients
- 250 g celeriac
- 2 carrots
- 100 g leek white part only
- Dressing
- 150 g low-fat mayonnaise
- 3 tsp lemon juice
- 2-3 tsp Dijon mustard
- salt and freshly ground white pepper
- sugar to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Peel and cut the celeriac and carrots into this matchsticks. Trim the leek, halve lengthwise, wash and shake dry. Cut crosswise into fine strips with a large knife.
- To make the dressing, whisk the mayonnaise, lemon juice and mustard in a large salad bowl until creamy. Season the dressing with plenty of freshly ground white pepper, salt and sugar.
- Add the celeriac, carrots and leek to the dressing in the bowl. Toss to combine, and serve immediately.
Recipe Notes
Tip: For extra flavour and crunch, sprinkle the salad with mixed nuts or toasted sunflower seeds just before serving.
Per serving: 94 calories, 2 g protein, 3 g fat (<1 g saturated fat), 15 g carbohydrate (12 g sugars), 5 g fibre, 627 mg sodium
