Creamy Celery Root, Fennel and Apple Slaw
- Level: Easy
- Yield: 2 to 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 267 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 11 milligrams
- Sodium
- 383 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 5 grams
- Protein
- 3 grams
- Sugar
- 15 grams
- Total: 45 min
- Active: 15 min
Ingredients
1 celery root (celeriac), peeled and julienned
1/2 small fennel bulb, trimmed and thinly sliced into crescents
1 Granny Smith apple, julienned (do not peel)
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/3 cup dried cranberries
Directions
- Combine the celery root, fennel, apple and lemon juice in a large bowl and season with salt and pepper. Toss everything together and set aside for at least 30 minutes and up to 2 hours. This not only tenderizes and marinates the vegetables so they become pliable but also stops them from turning brown.
- Combine the mayonnaise, sour cream, vinegar, honey and mustard in a small bowl. Season with salt and pepper.
- Pour the dressing over the vegetable and toss well. Fold in the dried cranberries. Taste and season with salt and pepper if needed.