Rating: 4 stars
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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




Ingredient Checklist


Instructions Checklist
  • 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.



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

generous 3/4 cup
85 calories; protein 1g; carbohydrates 17g; dietary fiber 3g; sugars 8.5g; fat 2.1g; saturated fat 0.3g; cholesterol 2.5mg; vitamin a iu 3434.2IU; vitamin c 6.2mg; folate 11.6mcg; calcium 27.7mg; iron 0.4mg; magnesium 13.3mg; potassium 228.5mg; sodium 218.9mg; added sugar 1g.

1/2 fruit, 1 vegetable