Celeriac, kohlrabi and apple coleslaw

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.

First published in 2016
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Ingredients

Metric

Imperial

Coleslaw

Method

1
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
2
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
3
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
First published in 2016
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Ollie Moore combines expert technique with lesser known ingredients to create truly unique dishes full of interesting, tasty flavours.

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