Other than dealing with the effin' celery root, this is a very easy and cheap recipe that makes a lot and is a filling side dish. Furthermore, it's not a bad recipe. The problem is that is that it's thoroughly mediocre with hardly an ounce of flavor outside of vinegar and cabbage. Not bad, but so mediocre as to actually be an offensice recipe. IMO you could sub in jicama for the celeriac, or just use more cabbage, which would at least make it waaay easier to prepare. However, with a number of MUCH BETTER slaw recipes available at CL, why waste your time with this one? Not worth it. I won't make again.
Cabbage and Celery Root Slaw
Photo: Jan Smith
Yield: 8 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 58
- Calories from fat: 25%
- Fat: 2.3g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.6g
- Protein: 1.9g
- Carbohydrate: 13.7g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 0.9mg
- Sodium: 145mg
- Calcium: 58mg
Ingredients
- 1/3 cup cider vinegar
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon canola oil
- 1 tablespoon honey
- 1/2 teaspoon celery seeds
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 2 (10-ounce) bags angel hair coleslaw (about 10 cups)
- 2 cups diced Granny Smith apple
- 1 cup shredded peeled celeriac (celery root)
Preparation
- Combine first 7 ingredients in a large bowl; stir with a whisk. Add coleslaw and remaining ingredients; toss well.
Cabbage and Celery Root Slaw Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook, Portable/Picnic
- CUISINE: American, Italian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- COOKING METHOD: Food Processor
- OCCASION: Autumn, Spring, Summer, July 4th, Labor Day, Memorial Day
- PUBLICATION: Cooking Light
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