Celeriac and horseradish coleslaw

Just a quick one today! There’s still fresh horseradish root left from our Christmas pie recipe, so I made this coleslaw the other day to go with our work lunches.
It’s punchy, crunchy and tasty!

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Celeriac and horseradish coleslaw

makes 6 servings


for the vegetables
250 g celeriac
190 g red cabbage
1 celery stick
1 carrot
5 cm fresh horseradish root
for the dressing
4 tbsp of a neutral flavoured oil, I used vegetable oil
3 tbsp soya flour
120 ml soya milk
2 tbsp nutritional yeast
1 tbsp cider vinegar
1/2 tsp celery seed
1/8 tsp sugar
a pinch of salt


Shred the cabbage and celery thinly, and grate the celeriac, carrot and horseradish. I used a food processor which made it ever so quick, but you could do it with a sharp knife and a box grater too.
Whisk together the dressing ingredients, or whizz them up in an immersion blender attachment. The dressing should thicken and be smooth.
Combine the vegetables with the dressing and refrigerate, covered for at least an hour to let the flavours come together. The coleslaw keeps well for up to 3 days in the refrigerator, and the cabbage softens nicely as it sits.


By E.

6 thoughts on “Celeriac and horseradish coleslaw

  1. Delicious. I love horseradish . The only problem is growing it …it’s sooo invasive , and quite possibly completely indestructible. 🙂 Now I can try a new dish with it! Thanks for sharing.

    Liked by 1 person

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