Creamy Celeriac Coleslaw

Enjoy this creamy celeriac coleslaw with its mild, nutty flavor and crunchy texture. It’s a great side for chicken, grilled meats, or sandwiches.

Course Salad, Side Dish

Cuisine British, German

Prep Time 15

Cook Time 0

Servings servings

Calories 118kcal

Author Adina

Shred celeriac: Cut off the top and bottom of the celeriac for stability, then peel off the knobby skin with a sharp knife, trimming any remaining brown spots or streaks. Halve or quarter it for easier handling. Shred it with any of the kitchen tools mentioned.
1 celeriac
Shred carrots into thin, long strips using the same method. Slice the green onions finely.
3 carrots + 2 green onions
Mix all the prepared vegetables in a large bowl.
Make the dressing: Combine all the dressing ingredients in a smaller bowl. Adjust the taste well using more salt, vinegar, and pepper. The dressing should be slightly tangy. If it’s too tangy, add a bit of sugar or honey to make it milder.
3 tablespoons mayonnaise + 3 tablespoons Greek yogurt + 1-2 garlic cloves + 1 ½ tablespoons apple cider vinegar + 1 teaspoon granulated sugar + 2 tablespoons parsley + ½ teaspoon red pepper flakes + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper

Shredding the vegetables: You can use a mandoline with a julienne blade, a julienne peeler, or a food processor with a shredding attachment. Alternatively, you can grate them on the large holes of a box grater, but the strips will be shorter.
Celeriac size: That makes about 1 medium to large head. If you have less, you can replace it with more carrots.
Vinegar: You can use different types, such as balsamic, red, or white wine vinegar, or a flavored one you like. Add enough for a slight tang. If it’s too sharp, balance it with a little sugar or honey.
The amount of red pepper flakes is also to taste. If you prefer no heat, feel free to skip them. For more heat, add extra red pepper flakes or swap them for cayenne pepper or a splash of sriracha in the dressing.