An easy side, this crisp celeriac coleslaw recipe makes a refreshing side to any number of meat, fish or vegetable main courses. Using a mixture of celeriac, kohlrabi and apple, Ollie Moore keeps things fresh with a light dressing flavoured with lemon and herbs.
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An hour before serving, place the julienned celeriac and kohlrabi in a colander or sieve placed over a bowl. Sprinkle with a generous pinch of salt and leave to drain for 1 hour – the salt will help draw out excess moisture
1/2 celeriac, cut into julienne
1 kohlrabi, cut into julienne
After this time, squeeze the vegetables to extract the last of the water then place in a clean bowl with the shredded apple, herbs, mayonnaise and lemon juice
1 tsp chopped chives
1 tsp chopped parsley
1 tsp shallots, finely diced
1 tbsp of mayonnaise
juice of half a lemon
1 Granny Smith apple, cut into julienne
Mix together to combine thoroughly so that the celeriac, kohlrabi and apple are lightly coated in the lemon and herb dressing. Serve immediately, or reserve in the fridge until needed
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