Celeriac Coleslaw

Smothered in a creamy yet healthy, remoulade-inspired dressing, this root vegetable slaw is a unique side dish with delightful crunch and great flavor.

Course Salad, Side Dish

Cuisine American, French

Prep Time 20

Total Time 20

Servings 1-cup servings

Calories 196kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 pound celeriac 2 medium bulbs
½ cup plain Greek yogurt
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons honey
2 teaspoons Dijon mustard
1 tablespoon capers drained and chopped
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh tarragon
2 tablespoons sunflower seeds hulled, raw, unsalted

US Customary - Metric

Instructions

Use a paring knife to slice off the knobs and remove the skin from the celery root bulbs. Cut into matchsticks. I use the julienne blade of this grating/slicing set. You can also use a hand or box grater or just a knife.
In a large mixing bowl, combine the Greek yogurt, lemon juice, honey, Dijon mustard, capers, tarragon, salt, and pepper. Stir well.
Add the prepared celeriac and sunflower seeds to the bowl. Mix until coated. Enjoy!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

This dish is best enjoyed right away, but leftovers will keep in an airtight container in the fridge for 1 to 2 days.

Nutrition