Celeriac Coleslaw
1 x Celeriac
2 x Pink Lady Apples
100g Walnuts
1 x Lemon
3 Tablespoons Mayonnaise
Sea Salt
Ground Pepper
Peel the celeriac and grate it into a large bowl.
Without peeling the apples, grate these also.
Finely chop the nuts and add to the celeriac and grated apples followed by half the juice of a lemon to prevent the apples from browning.
Follow this with the mayonnaise, sea salt and pepper.
Stir and enjoy.
Store for around five days in a refrigerated container.
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