Celeriac and apple slaw
Celeriac and apple slawSubscribe to Sainsbury's magazine
Swap mayonnaise for yogurt for a healthier take on coleslaw
- 3 tbsp skin-on almonds
- 100g green beans, trimmed
- 1 Granny Smith apple cored and roughly chopped
- 2 carrots, peeled and julienned
- 1 shallot, very thinly sliced
- ¼ celeriac (about 300g), peeled and julienned
For the dressing
- 150g 0% fat Greek yogurt
- zest and juice of 1 lemon
- 2 tbsp white wine vinegar
- 2 tbsp chopped dill
- 1 garlic clove, crushed
- a pinch of caster sugar (optional)
Make up to 2 hours before and chill; toss well before serving.
Mix the dressing ingredients in a bowl and season. Toast the almonds in a dry frying pan for 3-4 minutes until they smell nutty. Tip onto a plate to cool, then chop roughly.
Blanch the green beans in salted boiling water for 1 minute and then drain. Rinse in cold water and then drain again.
Combine the apple, carrot, shallot, beans and celeriac in a large bowl. Squeeze any excess juice from the lemon halves over the veg to keep it from changing colour (you only need a tiny amount).
Use a handheld julienne tool or mandoline to quickly slice up the vegetables. You can also shred them using a food processor, or grate coarsely by hand on a box grater.
Pour the dressing over and mix well. Scatter the almonds over and serve.
Recipe by Jennifer Joyce