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Ingredients
2 cups peeled, grated celery root
1 red apple, cut into ⅓-inch dice
1 green apple, cut into ⅓-inch dice
4 teaspoons lemon juice
1 tablespoon orange juice
8 scallions, finely chopped
Zest of 2 lemons, removed in thin strips with a lemon zester
Zest of 1 orange, removed in thin strips with a lemon zester
½ cup mayonnaise (preferably homemade)
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup chopped mint leaves, plus mint sprigs for garnish
Nutritional analysis per serving (4 servings)
31 grams carbs; 11 milligrams cholesterol; 326 calories; 6 grams monosaturated fat; 14 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 7 grams fiber; 725 milligrams sodium; 3 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toss the celery root and apples with the lemon juice and orange juice (to prevent discoloration). Toss again with the scallions, zests, mayonnaise, salt and pepper. Just before serving, toss again with the chopped mint leaves. Garnish with mint sprigs and serve.
Private Notes
Comments
Lovely — tested throughout while we were making it, and added much more orange juice and zest — I happened to have blood oranges on hand and enjoyed the varied, dark colors. 1.5 oranges of juice and zest from 2. Left out the scallions, because after I added some toasted walnuts and the mint it tasted just perfect... Served as a starter for a dinner of lentils and duck confit, loved the contrast in text and flavor.
A nice change from regular coleslaw or pickleback slaw. I added celery seeds because I find celery root to be a subtle flavor, or maybe I just end up buying ones with out much flavor. You may need more citrus juice. I found that the grated celery root soaked up most of the juice while I was cutting the apples.