Friday, November 19, 2010

Curried Celeriac Slaw with Dried Cherries

The appearance of celeriac (celery root) never ceases to amuse me... Such an ugly vegetable, and yet such yumminess hiding just underneath that knobby surface.  When peeling the celeriac, square the bottom so it sits flat on a cutting board, then cut around the sides with a sharp knife to remove the peel - a vegetable peeler simply won't cut it for this veggie.  I also got the chance to play with the shredder blade on my new Cuisinart food processor for the first time tonight, and was delighted with the results.

  • 1/2 cup dried tart cherries
  • 1/2 cup finely chopped red onion
  • 3 tablespoons plain non-dairy yogurt
  • 3 tablespoons vegan sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon curry powder
  • 1 teaspoon olive oil
  • 1/2 teaspoon vegan sugar
  • 1/2 teaspoon salt
  • 3 cups peeled and shredded celeriac
1. Combine all ingredients but the celeriac in a large bowl; set aside.

2. Add the shredded celeriac and toss well to coat, then cover and chill for 2 hours before serving.  Since the curry powder gave an Indian flavor to this slaw, I decided to serve it with the Indian matter tofu meal from Amy's, making for a no-fuss dinner.

Nutrition Info:
4 servings (about 2/3 cup), Calories 138 

Tasting Notes:
Just yum!  I'm not even usually one for slaws, but I loved the meatiness of the celeriac in comparison to the more-standard cabbage, and the curry and chewy cherries were simply a delight in every bite. 


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