This Apple and Celery Root Slaw is an exciting twist on a basic slaw. With jalapeno, cilantro, and a bright poppy seed dressing, it’s sure to be a stand out side dish!
I am SO ready for spring to roll around again! Even though we have had a very mild winter here in the Pacific Northwest (and I’m very grateful) I’m always for bringing on the longer days and the warmer temperatures. How great is that first spring day when you can throw all the windows open, let in the fresh air and uncork that bottle of white wine that you’ve been saving for when the weather is just right?!
Another thing that I love about Spring is that the farmer’s markets open again. Portland has the most amazing farmer’s market and, bonus, there is one that is open mid-week, just a block from my work. In the past, I’ve mainly stuck with the basics – Fresh heirloom tomatoes, summer squash, flowers, homemade cheeses. I quite often find myself at a loss for what to do with all of the rare, amazing, vegetables that are laid out on the tables like artwork.
Not this year! I am making my way through this lovely cookbook by Yotam Ottolenghi. Plenty More is like a build your own adventure book for veggies. Once the markets roll around again, I can’t wait to turn to the index, find one of those rare vegetables that I never know what to do with, and make something new and exciting.
This apple and celery root slaw is based off of a recipe in Plenty More. Celery root is something that I have not experimented with before. I always reach for celery sticks before carrots, they’re my snacking veggie of choice. Plus, I love this fennel & celery salad. I only had to assume that I would enjoy the root as well. It does maintain that bright, earthy celery flavor, but it’s got more of a potato like texture. Be sure that you remove all of the peel. I used my mandolin to thinly slice the root, but you could do this with a sharp knife as well.
To brighten things up, the celery root is tossed with pickled onions, apple, jalapeno and cilantro. Sprinkle on some poppy seeds at the end and you’ve got yourself an exciting twist on a basic slaw.
- One large celery root, peeled
- 3 apples (granny smith or other apple of your choosing)
- 1 medium red onion, cut in half and thinly sliced
- 1 jalapeno, minced
- 1 cup cilantro leaves, chopped
- 3 tablespoons white wine vinegar
- ¼ cup canola oil
- ¼ cup lime juice
- 2 tablespoons sugar
- 2 teaspoons poppy seeds
- Place the vinegar, sugar and 1 teaspoon salt in a medium bowl and add thinly sliced red onion. Massage the onions until well coated with the vinegar mixture. Add oil and set aside for at least 30 minutes.
- Peel the celery root and cut into thin strips. Core your apples and cut into similar sized thin strips. Place in a large bowl and coat with lime juice to prevent browning. Add the onions and their marinade, minced jalapeno, and cilantro. Toss to combine and top with poppy seeds.
- Try a dry Riesling, unoaked Chardonnay, or Sauvignon Blanc with this dish. These wines commonly have apple, pear, melon, and even tropical fruit flavors which will match with the flavors in this salad and cut down on the heat from the jalapenos.