Fresh, crunchy and full of colour, this shredded slaw is the kind of side that goes with just about everything. Crisp apple, earthy beetroot and carrot are tossed in a light lemon-maple dressing, then finished with toasted walnuts and juicy pomegranate seeds for extra texture and pop. Simple, seasonal and packed with flavour.
Serves 4 (as a side)
Prep time: 20 minutes
Cook time: 5 minutes
Ingredients
Slaw
- ½ celeriac root
- 2 medium beetroots
- 1 green apple
- 2 carrots
- Chopped parsley, large handful (plus extra to serve)
- Chopped walnuts, large handful
- Pomegranate seeds, large handful
Dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tsp maple syrup
- 1 small garlic clove, finely grated
- 2 tsp wholegrain mustard
- Salt and pepper, to taste
Instructions
- Toast the walnuts
Heat a small frying pan over medium heat. Dry-toast the walnuts, stirring often, until lightly golden and fragrant. Set aside to cool, then roughly chop. - Make the dressing
Whisk the olive oil, lemon juice, maple syrup, garlic and mustard in a small bowl. Season with salt and pepper to taste. - Prep the produce
Wash the apple well and peel the carrots, beetroots and celeriac. Using a sharp knife or mandoline, slice all vegetables thinly, then cut into fine matchsticks. Slice the celeriac and apple first and toss with a little lemon juice to prevent browning. Prepare the carrots next and finish with the beetroot. - Bring it together
Add all vegetables to a large bowl, reserving a small handful of celeriac if you’d like to keep the colour lighter. Add the chopped parsley and dressing, then toss gently until well combined. - Serve
Transfer to a serving bowl and top with the reserved celeriac, extra parsley, toasted walnuts and pomegranate seeds. Serve fresh.
