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.
Ingredients
- 1 cup Greek yogurt
- 4 Tbsp extra-virgin olive oil
- 2 Tbsp fresh orange juice
- Grated zest from one whole orange preferably organic
- 1/2 tsp curry powder or garam masala mix
- 3 Tsp coarsely chopped parsley dill, mint, or coriander, plus more for garnish
- Sea salt and freshly ground black pepper
- 2 Granny Smith apples—peeled cored, and julienned (2 cups)
- 1 celery root about 1 1/4 pounds, peeled and coarsely grated or julienned (4 cups)
- 2/3 cup coarsely chopped walnuts
- 6 hollowed out orange cups reserved from juicing
Instructions
- There is no need to throw away your oranges after you make some orange juice in the morning.
- Here is an excellent salad for you, healthy and easy to make. Looks great for a party as well.
- 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.
- 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.
Tried this recipe?Let us know how it was!