Celeriac Slaw Recipe
Photography by William Hereford
Spiked with fresh horseradish, this zesty side relies on celery root instead of cabbage. If slicing the knobby root into matchsticks sounds like a chore, coarsely grating it works, too.
Makes 4 servings
3 pounds celery root, peeled and julienned (about 4 cups)
2 tablespoons freshly grated horseradish
2 tablespoons apple-cider vinegar
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon chopped chives
½ teaspoon kosher salt
Freshly ground black pepper
1. In a large bowl, combine celery root, horseradish, and vinegar, and toss to coat. Cover and let mixture sit at room temperature for 45 minutes.
2. Add mayonnaise, sour cream, chives, salt, and pepper to taste; stir to combine. Cover bowl with plastic wrap and refrigerate for at least 45 minutes or overnight to allow flavors to marry. Before serving, mix well and adjust seasonings, as needed.