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.
The shredding blade of a food processor can make quick work of breaking down vegetables for homemade slaws.
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
In large bowl, toss together celery root, carrot, apple, and parsley.
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.