Celeriac coleslaw with apple, raisins and walnuts recipe is my favourite way to eat the oddly looking veg. They say that the celery root is super good for you, although the distinct flavour might work for some pallets better than others. In my opinion, when celeriac is paired with sweet and crunchy apples, grapes or grated carrot, all that’s needed to make it undeniably tasty is a few walnuts and a splash of zingy lemon juice.
Celeriac. I don’t like it boiled (except for when it is mixed with other veggies like in this Root Vegetable Salad), I don’t like it baked. I’m not even the biggest fan of the green part if it is raw and maybe that’s why I never learnt to enjoy a Bloody Mary.
But if it is served raw, as a celeriac coleslaw with apple, raisins and walnuts, as I know it from my neck of the woods, I will happily have seconds, and ever thirds.
What else could you add to the celeriac coleslaw with apple, raisins and walnuts?
As mentioned above, you could go really colorful and grate a whole carrot and/or roll in a few halved grapes. A few dollops of natural yoghourt or sour cream on the top and we’re home. YUM!
Juicy, sweet and acidic, crunchy and soft. Celeriac coleslaw with apple, raisins and walnuts has all these beautiful textures and more! And, if you own a food processor, you could serve it within 5 minutes!
- 1½ cup celery - grated on the big-eyed grater
- 2 apples or pears - grated on the big-eyed grater
- ¼ cup raisins - soaked in hot water for 30 min and then drained
- ⅓ cup chopped parsley leaves
- 3 tablespoons lemon juice
- ⅓ cup quartered walnuts
- 1 large carrot - grated on the big-eyed grater
- 1 handful grapes - halved
- 4-5 tablespoons natural yoghourt or sour cream to serve
- Combine all ingredients in a big bowl and serve.