Active Time: N/ATotal Time45 MIN
Yield: Serves : 8
Kansas City, Missouri, chefs Colby and Megan Garrelts serve this sweet and crunchy slaw as an accompaniment to their rich and meaty Pork-and-Brisket Chili, but it also would also be excellent alongside barbecued meat and chicken.Slideshow: More Slaw Recipes
Ingredients
- 1 pound celery root, peeled and julienned, preferably on a mandoline
- 1/2 cup sugar
- 1 teaspoon kosher salt, plus more for seasoning
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon drained capers, chopped
- 1 tablespoon drained prepared horseradish
- 2 Braeburn or Lady apples, cored and julienned, preferably on a mandoline
- 5 celery ribs, thinly sliced, plus 1/2 cup lightly packed celery leaves
- 1 small fennel bulb—halved, cored and julienned, preferably on a mandoline
- 1/2 cup lightly packed parsley leaves
- 2 tablespoons finely chopped oregano
- Pepper
How to Make It
Step 1
In a large bowl, toss the celery root with the sugar and 1 teaspoon of salt; let stand for 15 minutes. Drain the celery root well in a colander and squeeze out some of the excess liquid. Wipe out the bowl.
Step 2
In the same bowl, whisk the olive oil with the vinegar, Dijon, capers and horseradish. Add the celery root, apples, celery ribs and leaves, fennel, parsley and oregano; toss well. Season with salt and pepper and toss again. Serve right away.
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