Root vegetable coleslaw

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

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