Celery Root, Apple, Carrot Slaw
Recipe provided by Loon Organics
This slaw recipe can be made with the vinaigrette below or you can top with a creamy yogurt dressing. Either way, it’s a favorite fall and winter salad at our house.
½ large celery root, outside peeled with a paring knife to remove skin and roots
2 large carrots, washed and unpeeled
1 large apple, such as Haralson, Honeycrisp, Gala, etc.
½ tsp. fresh thyme, finely chopped
1 Tbsp. apple cider vinegar
4 Tbsp. olive oil
1 small-medium clove garlic, minced
1 tsp. of honey and 1 tsp. of Dijon mustard
A few handfuls of arugula
- On a hand grater, peel celery root, carrots, and apple into a small serving bowl.
- Whisk together apple cider vinegar, chopped thyme, garlic, honey, and mustard in a bowl or jar, and add in olive oil. Add a few shakes of salt and pepper to taste.
- Slaw can be served immediately on a bed of arugula (or just on its own), or can sit covered in the refrigerator for up to a couple days.
This is a favorite winter salad at our house.