Celeriac-Apple Slaw

We often think of vegetable slaw as being made from cabbage and having a thick mayonnaise dressing, and we dislike almost all of these with an abiding passion.  But there are many other versions.  We have already presented a cabbage slaw dressed with a sweet-sour oil and vinegar dressing.  As much as we love this, perhaps our all time favorite is the following celeriac root, onion and apple slaw dressed with a light mustard vinaigrette.  This recipe is adapted from one presented in Didi Emmons’ 1997 Vegetarian Planet.  We should also mention that Linda’s mother uses almost the exact same dressing on her cabbage slaw.  So, feel free to be inventive and use this recipe as an inspiration to develop your own unique slaw.

1½ pounds celeriac, peeled and cut into matchsticks
1 small red onion, cut in half and thinly sliced
2 tablespoons smooth Dijon mustard
2 tablespoons wholegrain Dijon mustard
¼ cup lemon juice
2 cloves garlic, pressed
1 tablespoon sugar
1 teaspoon salt
¼ cup extra virgin olive oil
freshly ground black pepper, to taste
2 medium-small apples, cored and cut into ½” dice

Prepare celeriac and onion.  Turning the celeriac into a pile of shreds will be much easier if you have a mandoline.   You can also coarsely grate the roots using a food processor.

In a small bowl whisk together the mustards, lemon juice, garlic, sugar, salt and pepper.  Slowly incorporate the olive oil to make a moderately-thick dressing.

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