Curried celeriac slaw
Celeri rémoulade – celeriac in a creamy mayonnaise dressing – is a classic French salad. Here in Lucas Hollweg's gluten free recipe, the addition of spices, chopped apple and onion gives it extra interest and punch. Great as an accompaniment to cold meats or a hunk of strong Cheddar.
- Serves6
- CourseMain meal
- Prepare25 mins
- Cook-
- Total time25 mins
Ingredients
- 4 tsp Dijon mustard
- 1 lemon, juice
- 1 red onion, thinly sliced
- 500g celeriac, peeled
- 2 large eating apples (such as Jazz apples)
- ½ tsp fine sea salt
- 130g natural yogurt
- 150g mayonnaise
- 1 tsp clear honey
- 1½ tbsp medium curry powder
- 2 tsp ground cumin
- 50g toasted flaked almonds
- 6 tbsp extra virgin olive oil
- 25g pack coriander, leaves roughly chopped
Method
In a large bowl use a fork to mix together the mustard and ½ the lemon juice. Put the remaining juice in a small bowl and add the onion and a pinch of salt, mixing and scrunching it together in your hands so that it begins to soften; set aside. Cut the celeriac into matchsticks (this can be done with a mandolin if you have one) or grate it in a food processor. Tip into the mustard mixture and stir together well. Cut the apples into matchsticks and add to the bowl with the salt, yogurt, mayonnaise, honey, curry powder, cumin, flaked almonds and oil, plus most of the coriander. Drain the red onion and add it to the bowl, mixing everything until well combined. Season again if necessary. Scatter the remaining coriander over the top before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,916kJ/ 463kcals |
|---|---|
Fat | 41g |
Saturated Fat | 4.4g |
Carbohydrates | 16g |
Sugars | 13g |
Fibre | 5.5g |
Protein | 5.7g |
Salt | 1.5g |