Root vegetable coleslaw

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Nathan Outlaw shares a simple root vegetable coleslaw recipe using parsnip, celeriac and beetroot. This makes a perfect side for a wintry occasion, and the recipe also includes a handy mayonnaise recipe. If you're looking for inspiration for meat-free dishes, have a look through our vegetarian recipe collection.

First published in 2015

Ingredients

Metric

Imperial

Root vegetable salad

Mayonnaise

Equipment

  • Food processor or blender

Method

1
For the mayonnaise, combine the egg yolks, mustard and white wine vinegar in a food processor and blend for 1 minute
2
Very slowly, with the motor running, add the oil until the ingredients have emulsified. Season to taste
3
Peel and finely chop the carrot, celeriac, parsnip, beetroot and shallot
4
Combine all the ingredients in a bowl, along with the chopped chives. Add enough mayonnaise to bind and season with Cornish sea salt
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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