Celery Root Slaw in Orange Cups
HOW TO PEEL CELERY ROOT
Celery root is a fantastic ingredient. It’s inexpensive, highly flavorful, and versatile, and a nutritional powerhouse. It is packed with fiber and vitamins B6, C, and K. It’s also a good source of antioxidants and essential minerals, such as phosphorus, potassium, and manganese. The best way to peel off its thick, uneven skin is to place the root upright on a cutting board, stationary on its natural base, and cut off the peel from top to bottom using a sharp chef’s knife.
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1
cup
Greek yogurt
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4
Tbsp
extra-virgin olive oil
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2
Tbsp
fresh orange juice
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Grated zest from one whole orange
preferably organic
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1/2
tsp
curry powder or garam masala mix
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3
Tsp
coarsely chopped parsley
dill, mint, or coriander, plus more for garnish
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Sea salt and freshly ground black pepper
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2
Granny Smith apples—peeled
cored, and julienned (2 cups)
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1
celery root
about 1 1/4 pounds, peeled and coarsely grated or julienned (4 cups)
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2/3
cup
coarsely chopped walnuts
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6
hollowed out orange cups
reserved from juicing
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There is no need to throw away your oranges after you make some orange juice in the morning.
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Here is an excellent salad for you, healthy and easy to make. Looks great for a party as well.
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In a bowl, whisk together the yogurt, olive oil, orange juice, curry or garam masala, herbs, salt, and pepper. Set aside in the refrigerator, covered, until ready to use.
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Combine the grated or julienned celery root, apple, and walnuts. Toss with the dressing and refrigerate, covered, for 1 hour for the flavors to meld. Adjust seasoning with additional salt, pepper, or curry/garam masala, as desired. Heap the salad into each of the orange cups and serve.