Celeriac Coleslaw with Prunes

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

Small bulb celeriac, grated
3 carrots (preferably organic), grated
1 apple, grated and tossed in
Approx 1 tbsp. lemon juice
2 tbsp. in total of mix of herbs – coriander, parsley and basil, chopped finely
1 tbsp. in total of a mix of seeds such as pumpkin, poppy, sunflower
Handful of dried prunes

For the dressing:
2 tbsp. olive oil
1 tsp. sherry vinegar
1 tsp. Dijon mustard
Juice of 1 orange

Celeriac is a root vegetable with a delicious nutty flavour. It's tasty in many ways: mashed, roasted, sautéd and grated into a salad. Using celeriac in this coleslaw adds a depth of flavour which is tasty alongside the citrus of the lemon and sweetness of the apple and prunes. It's also a very good source of Vitamin C, K, phosphorus and potassium.


Method

Add all ingredients in a large bowl and mix together.

Make the dressing and drizzle it over the top before serving.

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