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Photo: Ralph Anderson; Styling: Buffy Hargett Photo by: Photo: Ralph Anderson; Styling: Buffy Hargett

Shredded Celery Root-and-Carrot Slaw

Southern Living NOVEMBER 1998

  • Yield: 6 to 8 servings

Ingredients

  • 3/4 pound celery root, peeled
  • 4 large carrots
  • 1/4 cup chopped green onions
  • 1/3 cup lemon juice
  • 2 teaspoons coarse-grain mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil

Preparation

Shred celery root and carrots in a food processor; place in a large bowl. Add green onions.

Process lemon juice and next 3 ingredients in food processor until smooth. With processor running, add oil through food chute in a slow, steady stream. Pour over celery root mixture; toss. Let stand 20 minutes before serving.

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Shredded Celery Root-and-Carrot Slaw recipe

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