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–+ servings

Celeriac Slaw

Catherine BarclayCatherine Barclay
An incredible alternative to the regular cabbage coleslaw. This salad has a very light taste yet high in fibre makes it a fantastic side dish for most meals.
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Course Salad, Side Dish
Servings 4 people

Ingredients
  

Tofu Mayonnaise

  • 1 packet Mori-Nu silken tofu
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 1 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • ½ tsp maple syrup

Slaw

  • 1 small celeriac bulb
  • 1 green apple
  • 1 medium carrot
  • 5 tbsp tofu mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh dill
  • ⅛ tsp ground black pepper

Instructions
 

  • Combine all tofu mayonnaise ingredients in a high-speed blender until smooth. Place into a sealed container and refrigerate.
  • Peel the celeriac, apple and carrot.
  • Use a food processor or julienne peeler to julienne the celeriac, apple and carrot. Combine them all into a large serving bowl.
  • Add the tofu mayonnaise and all other ingredients and mix gently through the slaw.
  • Place in fridge for at least 20 mins before serving chilled.
Keyword celeriac, coleslaw, plantbased, salad, vegan, wfpb
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