A bistro classic, slaw is among the most widely embraced applications for this peppery root. Like many greats, the dish's appeal is in its simplicity--a tangy dressing matched with crisp veggie, polished with parsley.
1/4 cup canola mayonnaise
2 tablespoons plain 2% reduced-fat Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (1 3/4-pound) celery root
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Combine first 7 ingredients in a large bowl, stirring with a whisk. Peel and cut celery root into matchsticks. Add celery root and parsley to dressing; toss to coat. Let stand 30 minutes.