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Crunchy and fresh, great with stew or shepherd’s pie. Choose the dressing and extras of your choice, or make up your own.
Course Side Dish

Ingredients
  

  • 300 g celeriac, about ½ head, peeled and coarsely grated
  • 200 g cabbage or carrot or beetroot or a mixture, coarsely grated
  • Sea salt and freshly ground black pepper

Dressings

    Either:

    • 1 tbsp wholegrain mustard juice of ½ lemon, 4-5 tbsp mayo (or half mayo, half soya yoghurt)

    or:

    • 1 tbsp cider vinegar, 2 tsp Dijon mustard, 3-4 tbsp olive oil

    Optional extras

    • 1 tin Puy lentils, drained, a handful of chopped parsley, 1 tbsp toasted caraway seeds, or a handful of mixed toasted seeds (pumpkin, sunflower, poppy) or walnuts

    Instructions
     

    • First, whisk together dressing ingredients. Then prepare the celeriac and mix it straight in before it gets a chance to brown. Mix in the cabbage (plus any extra ingredients), taste for seasoning and serve.
    Tried this recipe?Let us know how it was!