Carrot and Celeriac Slaw
serves 4 to 6
- 5 tablespoons good mayonnaise
- 4 teaspoons cider vinegar
- 2 to 3 teaspoons Dijon mustard
- Salt
- Pepper
- 1/2 pound finely shredded carrot
- 1/2 pound finely shredded celery root
PROCEDURE
In a large bowl, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Toss with the carrots and celery root, cover with plastic wrap, and refrigerate at least 1 hour, up to overnight. Serve slightly cold.
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