Root vegetable coleslaw

servings4
15 minutes

Ingredients

Root vegetable salad

  • 1 carrot
  • 1 shallot
  • 1 parsnip
  • 1/2 celeriac
  • 1 raw beetroot
  • 1 tsp chives, chopped
  • sea salt

Mayonnaise

  • 2 egg yolks
  • 3/4 tsp English mustard
  • 3/4 tsp white wine vinegar
  • 200ml of light olive oil
  • sea salt

Method

1
For the mayonnaise, combine the egg yolks, mustard and white wine vinegar in a food processor and blend for 1 minute
  • 2 egg yolks
  • 3/4 tsp English mustard
  • 3/4 tsp white wine vinegar
2
Very slowly, with the motor running, add the oil until the ingredients have emulsified. Season to taste
  • 200ml of light olive oil
  • sea salt
3
Peel and finely chop the carrot, celeriac, parsnip, beetroot and shallot
  • 1 carrot
  • 1/2 celeriac
  • 1 parsnip
  • 1 raw beetroot
  • 1 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
  • 1 tsp chives
  • sea salt