Beetroot, celeriac and carrot slaw

Autumn, Recipes, Winter

These three winter roots are full of vitamin C and high in fibre. This slaw makes a great side and is slightly sweeter and more digestible than lots of raw cabbage. I like to serve it with piping hot jacket potatoes, or in wraps and tacos. If you want an even healthier option, you can swap the mayonnaise with natural yogurt.

Vegetarian, gluten free, dairy free. Vegan option
Prep time: 10-15 min

Serves 4
1 carrot
1 beetroot
A carrot sized chunk of celeriac
(this should be approximately 70g of each and will make plenty of slaw for four people)
2 tblsp mayonnaise (or vegannaise for vegan option)
A squeeze of lemon juice
Small handful of sesame seeds

Use a large hole grater to grate the three vegetables. You’ll need to remove the skin of the celeriac, but just cut the ends off the carrot and beetroot and you can leave the rest of the skin on unless it looks particularly rough and knobbly.

Mix in the mayonnaise and a squeeze of lemon juice and top with the sesame seeds.

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