Celeriac Coleslaw

8 servings, 3/4 cup each

Ingredients

• 1 pound celeriac (untrimmed)
• 1/2 cup plain non-fat yogurt
• 1/4 cup white vinegar
• 1/2 sweet red pepper, trimmed of seeds and membranes and cut in julienne strips
• 1/2 red onion, peeled and cut in thin slices
• 1/4 cup (packed) fresh cilantro, minced
• 4 scallions (white and pale green parts), peeled, minced
• Salt and hot sauce (or fresh ground black pepper), to taste

Method

1. Cut the outer skin from the celeriac. Cut in thin slices with a knife or a mandoline and then cut the slices into thin strips with a knife. (Most mandolines have a julienne function that can produce these thin strips in one operation. For me they look too perfect, like industrial food, so I cut them by hand – but this is just a personal preference.)

2. Combine the celeriac strips, yogurt, vinegar, red pepper, red onion, cilantro and minced scallions and toss with tongs to mix thoroughly. 

3. Season to taste with salt and hot sauce (or fresh ground black pepper). 

Note: The flavors meld and the texture of the celeriac improves if this coleslaw is made 6 to 24 hours ahead of time and refrigerated. Serve chilled or at room temperature. 

Nutritional Estimate: 8 Servings, 3/4 cup each. Per serving: 33 Calories; 6 g Total Carbs; 1 g Dietary Fiber; 3 g Sugars; 0 g Fat; 0 mg Cholesterol; 47 mg Sodium; 2 g Protein. Weight Watchers: 0 points.