In this incarnation of slaw, the mild flavour of celery root pairs nicely with tart green apples and an umami-laced miso dressing. If you’d like an extra pop of sweetness, try tossing in some dried cherries or raisins. While this slaw is best served soon after preparing, it can be made up to two days in advance and chilled.
Tip
The shredding blade of a food processor can make quick work of breaking down vegetables for homemade slaws.
Celery Root Apple Slaw
Ingredients
- 4 cups (1 L) peeled and grated celery root or turnip
- 2 medium carrots, grated
- 2 Granny Smith apples, cut into matchsticks
- 1 cup (250 mL) chopped parsley
- 1/4 cup (60 mL) grapeseed oil
- 2 Tbsp (30 mL) yellow or white miso
- 2 Tbsp (30 mL) cider vinegar
- 1 Tbsp (15 mL) honey
- 1 Tbsp (15 mL) fresh thyme
- 1 Tbsp (15 mL) finely chopped shallot
- Zest of 1 lemon
- 1/4 tsp (1 mL) crushed red pepper flakes
- 1/3 cup (80 mL) chopped walnuts
Nutrition
Per serving:
- calories230
- protein4g
- fat14g
- saturated fat1g
- trans fat0g
- carbohydrates26g
- sugars12g
- fibre5g
- sodium275mg
Directions
01
In large bowl, toss together celery root, carrot, apple, and parsley.
02
In small bowl, whisk together oil, miso, vinegar, honey, thyme, shallot, lemon zest, and crushed red pepper flakes. Add dressing to slaw and with clean hands gently massage dressing into slaw. Serve garnished with walnuts.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.