Alas, most coleslaw includes a hefty heaping of raw onion, which is really one of the worst presentations of onion I could come into contact with. I had to abandon eating it and focus on something else instead. I was a bit miffed. Then one day, I was thinking about the whole issue - I missed one of my favourite foods - and I remembered that in Switzerland, they make a grated celeriac dish that comes in a creamy sauce. This memory prompted me to make my own 'slaw', the recipe for which you will below.
|Carrot and Celeriac Slaw on Wholemeal Bread with Cheese and Quorn Slice|
Between 1/4 to 1/2 a celeriac, shredded - quantity depends on how much you want to make. I shred/grate mine using the food processor.
Equal quantity of carrot, shredded
Mayonnaise or Veganaise - approx 1 to 2 tablespoons, or more if you want more sauce (you can thin it with milk or milk substitute if necessary).
Lemon juice - a good squeeze or 2
Kelpamare or Maggi, a good shake - I use Kelpamare (http://www.avogel.co.uk/food/kelpamare/) as it does not have MSG in it.
A pinch of sugar - optional, taste before you add... it helps to counteract the lemon juice if it is a bit sharp.
Optional extras: chopped walnuts or pecan nuts, raisins or sultanas (to get them plump and soft, cover in boiling water, then discard the boiling water before use), chopped apple, chopped fresh parsley.
- Use a large mixing bowl to combine the shredded celeriac and carrot. If you are using any of the optional extras such as nuts, sultanas or apple then add these now.
- Add the mayonnaise/Veganaise, the lemon juice, and the Kelpamare/Maggi to the bowl.
- Mix thoroughly together using a large spoon.
- Taste the mixture and add more of the Kelpamare/Maggi, if needed. Add the sugar, if needed.
- Taste again - adjust if necessary.
- Cover the bowl with a plate or some clingfilm/saran wrap and leave for 30 minutes.
- Serve. Any unused slaw can be stored in the fridge in a covered container for up to 3 days.