Ingredients
- 1 head (1 � pounds) celery root, peeled and grated
- 2 Granny Smith apples, cored and grated
- � red onion, grated
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon pure wasabi powder
- 1 tablespoon rice wine vinegar
- 1tablespoon honey
- 2 tablespoons green onions, sliced
- Kosher salt and freshly ground black pepper
Directions
In a large bowl, toss the celery root, apple, and onion.
Mix together the mayonnaise, sour cream, pure wasabi powder, vinegar, honey, green onions, salt, and pepper in a separate bowl and then add to the celery root mixture. Toss to combine. Cover with plastic wrap and refrigerate for at least one hour for the flavors to marry.
Notes
Can be made the night before.
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By donna_ryan_802387
Oxford, NJ
on May 31, 2010
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I was using my end of season celery root, so it was probably not as crunch as it could have been. I added some toasted pecans, running on the Waldorf theme, which was a great addition.
When I was cutting the recipe in half, I accidentally used too much wasabi powder - It wasn't too spicy, but it did add some bitterness.
Read all 1 reviews