Pears, celery root, carrots and onion combine in this flavorful fall slaw recipe. Use underripe pears to keep the texture crisp. Cutting the pears and celery root by hand into little matchsticks makes a prettier salad, but go ahead and shred them with a box grater if you're in a hurry. Source: EatingWell Magazine, November/December 2011

EatingWell Test Kitchen
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Ingredients

Directions

  • Whisk mayonnaise, vinegar, sugar, caraway seeds, salt and pepper in a large bowl. Add pears, celery root, carrots and onion and toss to coat. Serve at room temperature or chilled.

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Tips

Tips: To peel celery root, remove the thick skin with a knife or use a vegetable peeler and peel around the root at least three times to make sure to remove the layer of the fibrous skin.

Look for peeled and precut carrots, called “julienne-cut,” with other prepared vegetables in the produce department.

Nutrition Facts

85 calories; 2.1 g total fat; 0.3 g saturated fat; 3 mg cholesterol; 219 mg sodium. 229 mg potassium; 17 g carbohydrates; 3 g fiber; 9 g sugar; 1 g protein; 3434 IU vitamin a iu; 6 mg vitamin c; 12 mcg folate; 28 mg calcium; 13 mg magnesium; 1 g added sugar;

Reviews (1)

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Rating: 4 stars
12/29/2011
New lead characters in a traditional side dish Made this twice now it went over bigger with the relatives than I anticipated. A nice change to the run-of-the-mill cole slaw mom has been making for the past 25 Thanksgiving dinners. They had a hard time guessing the ingredients but were plesantly surprised. Everyone wanted a link to this recipe. Pros: Pears are upstaged too often by apples in the fall. This is a recipe tailored just for them. Cons: You'll probably have more celery root than you need. Read More