Nutrition per serving may change if servings are adjusted.
2 tablespoons walnut oil or canola oil
2 tablespoons lemon juice
1 tablespoon honey
1 small shallot, minced
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups shredded carrots, (about 4 medium)
1 cup peeled and shredded celery root (see Note)
¼ cup golden raisins
¼ cup chopped walnuts, toasted (see Tip)
Whisk oil, lemon juice, honey, shallot, salt and pepper in a large bowl. Add carrots, celery root, raisins and walnuts; toss to combine.
Ingredient Note: Look for celery root (or celeriac) in the refrigerated produce section near other root vegetables. To peel it, remove the thick skin with a knife or use a vegetable peeler and peel around the root at least three times to remove all the fibrous skin.
190 calories;12 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 2 g protein; 23 mcg folate; 0 mg cholesterol; 13 g sugars; 4 g added sugars; 10,223 IU vitamin A; 9 mg vitamin C; 44 mg calcium; 1 mg iron; 357 mg sodium; 384 mg potassium
This was surprisingly delicious! I wasn't sure about celery root, but now I know I really like it'at least in this wonderful slaw. Made it as-is but with no raisins. Absolutely wonderful and very refreshing!
October 06, 2010
This was very good and my husband loved it! I didn't have celaric root so I chopped up regular celery and it was crisp, crunchy and sweet yet tangy. A real light treat!