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
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
1/2 cup lightly packed parsley leaves
2 tablespoons finely chopped oregano
How to Make It
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.
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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