Crunchy and fresh, great with stew or shepherd’s pie. Choose the dressing and extras of your choice, or make up your own. Serves 4–6.
300g celeriac (about ˝ head), peeled and coarsely grated
200g cabbage or carrot or beetroot (or a mixture), coarsely grated
Sea salt and freshly ground black pepper
Dressing of your choice:
(1) 1 Tblsp wholegrain mustard, juice of ˝ lemon, 4-5 tblsp mayo (or half mayo, half soya yoghurt)
(2) 1 Tblsp cider vinegar, 2 tsp Dijon mustard, 3-4 tblsp olive oil
1 tin puy lentils (drained), a handful of chopped parsley, 1 tblsp toasted caraway seeds, or a handful of mixed toasted seeds (pumpkin, sunflower, poppy) or walnuts
First, whisk together dressing ingredients. Then prepare the celeriac and mix it straight in before it gets a chance to brown. Mix in the cabbage (plus any extra ingredients), taste for seasoning and serve.