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| Celeriac, Cabbage & Carrot Coleslaw |
It seems I can’t get enough of cabbage-based salads these days. I’ve been moving into the realm of coleslaw – that humble, almost homely looking salad with an addicting tangy flavor and a satisfying crunch – a salad that seems to pair well with a variety of main course options from pulled pork to roast chicken to barbecue ribs or hamburgers. Or you can skip the meat all together and add toasted nuts to make a light main course. Or pile it onto your soft tacos for an extra zing and crunch.
I always use cabbage when I make coleslaw, and usually carrot, and then I sling in a few other items that happen to be in the fridge to add an extra flavor profile. Sometimes I grate apple or pear – both which offer a delicious sweetness. This time, though, I grated up a quarter of a huge celeriac root to add to the mix.
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| Giant Celeriac |
While the texture of this salad comes from the vegetables, the dressing is what will make or break a good coleslaw. The dressing can be made creamy with the addition of mayonnaise or a thick, plain yogurt; I prefer yogurt because, well, I just don’t like the flavor of mayonnaise very much and yogurt adds and extra tang that I love. Or, you can leave out the creaminess altogether and pull the flavors of the vegetables together with a vinaigrette, which is what I’ve done here.
As we move into late Fall, leaving the fresh, soft salad greens behind, we are left with a variety of winter cabbages and root vegetables. Cabbages come in such a huge variety of options, and since I look to cook with what is is season, I am looking forward to working through and experimenting with as many as I can. I had my week of Savoy cabbage, and now am finishing of the last of the white cabbage with this salad. Next I can move on to Brussel Sprouts, Caraflex (suppilokaali), a little more Kale, some Napa Cabbage (Kiinankaali) or Bok Choy for some Asian soups and stir fries, red cabbage for that glorious color, and pair it with any variety of cauliflower and root vegetables.
Change up the flavor by adding different herbs and by using different vinegars. Add yogurt, or not. Use mustard, or leave it out. Add garlic or sriracha or ground cayenne pepper for a welcome kick.
Oh yes, this is good stuff right here. Make it your own, or start with this one.
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| Both smooth and crunchy, this coleslaw is easy to eat |
Celeriac, Cabbage & Carrot Coleslaw
1. In a medium bowl combine:
1/4 celeriac (celery root; juuriselleri)
2 cups / 5 dl shredded white cabbage
1 large carrot, peeled and grated
3 green / spring onions (kevätsipuli)
2. In a small jar with a lid, combine together and whisk well:
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 teaspoon liquid honey
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
3. Pour the dressing over the salad greens and mix with your hands so all of the vegetables are well coated. Allow the salad to marinate for 20-30 minutes before serving
Optional but highly recommended: sprinkle toasted walnuts over the top.
Serves 4 as side dish or 2 as a main course
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