Name: Celery Root, Celery, and Apple Slaw
Total time: 40 min
Ingredients: 1 1/2 pounds celery root , trimmed, peeled, and shredded; 1/4 cup Sugar , plus extra for seasoning; Salt and pepper; 1/2 cup extra-virgin olive oil; 3 tablespoons cider vinegar , plus extra for seasoning; 2 tablespoons Dijon mustard; 5 stalks celery , sliced thin on bias; 2 Honeycrisp or Fuji apples , peeled, cored, and cut into 1/8-inch matchsticks; 1/2 cup fresh parsley , chopped coarse

Why This Recipe Works

For a fresh take on coleslaw, we trade out everyday cabbage for a variety of root vegetables that lend color and flavor to this year-round side dish. We use a box grater (or the shredding disk attachment of a food processor) to quickly turn the hard vegetables into tender shreds. To avoid a waterlogged salad, we toss the shreds with salt and sugar to soften them slightly and draw out moisture. Adding another vegetable, one with a lighter, airier texture, breaks up the salad and gives it lift; apple or pear and a green herb lend additional layers of fresh flavor. Bright Dijon-based vinaigrettes bring our slaw recipes together.

Before You Begin

To save time, we recommend shredding and treating the celery root before prepping the remaining ingredients. Shred the celery root on the large holes of a box grater or with the shredding disk of a food processor.

Instructions

Toss celery root with sugar and 1 teaspoon salt in large bowl and let sit until partially wilted and reduced in volume by one-third, about 15 minutes.

Meanwhile, whisk oil, vinegar, mustard, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined.

Transfer celery root to salad spinner and spin until excess water is removed, 10 to 20 seconds. Transfer celery root to bowl with dressing. Add celery, apples, and parsley to bowl with celery root and toss to combine. Season with salt, pepper, extra sugar, and/or extra vinegar to taste. Serve immediately.