Equipment
Ingredients
Main
- 2 carrot, peeled
- ½ celeriac, peeled
- 2 beets, peeled
- 2 apple
Dressing
- 15 ml olive oil
- 60 ml orange juice
- black pepper, freshly ground
- 10 g pumpkin seeds
- 15 g mayonnaise
- 30 g fresh herbs, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 170 kcal
- Protein
- 3 g
- Carbohydrates
- 26 g
- Fat
- 7 g
- Fiber
- 5 g
- Sugar
- 15 g
- Sodium
- 153 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 3 mg
- Potassium
- 609 mg
- Calcium
- 64 mg
- Iron
- 1.6 mg
- Magnesium
- 38 mg
- Phosphorus
- 123 mg
- Zinc
- 0.6 mg
- Vitamin A
- 288 mcg
- Vitamin C
- 30 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 163 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.11 mg
- Niacin
- 1.2 mg
- Folate
- 84 mcg
- Water
- 212 g
Sources: USDA FoodData Central
Method
Wash and peel the carrots, celeriac, and beets.
Grate the carrots, celeriac, beets, and apples using a box grater or the grating attachment of a food processor.
Combine the grated vegetables and apples in a mixing bowl with the olive oil and orange juice.
Add the pumpkin seeds and chopped fresh herbs to the bowl and stir to distribute.
Add the mayonnaise and stir until the slaw reaches the desired consistency.
Season with freshly ground black pepper to taste.
Transfer the slaw to a sealed container and refrigerate until ready to serve.
Chef's Notes
- For the best texture, grate the vegetables and apples just before assembling the slaw to prevent them from becoming watery or mushy.
- Adjust the amount of mayonnaise to achieve your desired creaminess. Start with less and add more as needed.
- Don't skip chilling the slaw! This allows the flavors to meld and the vegetables to crisp up further.
- Experiment with different fresh herbs like parsley, dill, or chives for varied flavor profiles.
- To add a touch of sweetness, consider a tiny drizzle of honey or maple syrup in the dressing, especially if the apples are tart.
Storage
Refrigerator: 3 days — Store in a sealed container.
Troubleshooting
The slaw is purple and the colors have bled together.
Cause: Natural pigments in the beets have stained the other ingredients.
Fix: Cannot be fixed once mixed.
Prevention: Rinse the grated beets under cold water until the water runs clear, then pat dry before adding to the bowl.
The apples and celeriac are turning brown.
Cause: Oxidation from exposure to air.
Fix: Cannot be reversed; the flavor is unaffected.
Prevention: Mix the grated produce with the acidic orange juice immediately after grating.
Cultural Context
Slaws are a traditional way to preserve and enjoy root vegetables, particularly in Central and Eastern European cuisines where ingredients like celeriac and beets are staples. This recipe offers a modern, vibrant take on a classic, often served as a refreshing side dish to hearty meals or as a light appetizer.
