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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 

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Colby Garrelts
Megan Garrelts
Megan Garrelts
November 2017

Gallery

Credit: Abby Hocking

Recipe Summary test

total:
45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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