Coleslaw is a perfect accompaniment to anything barbequed or grilled-- burgers, ribs, chicken, corn, potato wedges. Generally though, I find coleslaw contaminated. Whether it's with onions, too much cabbage, too much mayonnaise, or too little something; I feel like coleslaw should be good, but generally isn't. Then I discovered celeriac.
So, how does cabbage become glorious? My recipe is basically like a celeriac remoulade with a Waldorf salad. I really think this is especially good for kids and vegetarians as there's sweetness, crunch and nuttiness. Pretty much any of the ingredients can be omitted (apart from the dressing), but together they really are insanely addictive.
Celeriac Coleslaw Recipe:
Adjust the quantities according to what you have and like. This is what I love.
1 SMALL celeriac (the smaller they are the sweeter they are, and the smallest in the shop is enough for 6 decent portions)
About 4 cabbage leaves- savoy cabbage is my favourite.
2 celery stalks
1 apple- I'm a fan of the Pink Lady.
2 handfuls of pecans
Juice of 1 lemon/lime
1-2 tablespoons mayonnaise
2 tablespoons half fat creme fraiche/thick yogurt (I use these to cut the fat a bit, but you could use all mayonnaise)
2 tablespoons dijon mustard (Go for English mustard if you like it hot, but still in slightly smaller quantities).
1. Cut cabbage into strips. Chop celery into bite size pieces.
2. Quarter apple and slice thinly. Grate celeriac. Add lemon juice (like apples, the celeriac will discolour slightly without the acid).
3. Spoon mayonnaise, yogurt and mustard on top and mix into the coleslaw. Add any more ingredients according to your taste.
4. Toast pecans and add to coleslaw.
Makes 6 decent portions. The coleslaw will stay fresh in the fridge for about 2 days. I love it as leftovers in my lunch.
I'm always trying (and usually ignoring) to eat more salad and vegetables. Do you have any tasty salad/vegetable dish recommendations?