For reasons far too boring to explain here, I can’t eat some produce rich in fibre. One of those items is cabbage that I absolutely adore in coleslaw, but even if I eat as little as a teaspoon I get stomach cramps straight away so it’s not really worth it.
So it is very lucky that slaw made from celeriac and carrots taste very similar to coleslaw and works with my tummy. I got the inspiration for this slaw from Hugh Fearnley-Whittingstall’s book River Cottage Everyday but I have adapted it a bit from the original. And the last time I made it I adapted it even further using wholegrain French mustard instead of Coleman’s regular English mustard and that almost transformed it into a whole new dish. It just added a little va-va-voom I think I am done tweaking now – I’ve find the perfect slaw recipe! I hope you enjoy it too.
Celeriac and carrot slaw with wholegrain mustard
3 large carrots
1/2 celeriac (ca 400g)
5-6 tbsp mayonnaise (homemade or Hellman’s)
2 tsp wholegrain French mustard
1/2 lemon, juice only
salt and black pepper
Peel and grate the root veg. Mix the mayonnaise, mustard and lemon in a bowl and incorporate the grated vegetables. Season to taste. Eat immediately but keeps for a day or two in the fridge.
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