The apples provide sweetness in this variation on traditional coleslaw, while the celery root and parsnips add spice and crunch. Serve with country pate or with spicy crab cakes, baked cod or halibut.
- 2 cups matchstick-size strips of unpeeled apple
- 1 tablespoon orange juice
- 2 cups shredded savoy cabbage
- 1 cup matchstick-size strips of peeled celery root
- 1 cup matchstick-size strips of peeled parsnips
- 1/2 cup thinly sliced scallions, both white and green parts
- 1/2 cup mayonnaise
- 2 teaspoons white wine vinegar
- 2 tablespoons sugar
- 1/8 teaspoon salt
In a large bowl, toss the apples with the orange juice to keep them from turning brown; then add the cabbage, celery root, parsnips and scallions.
In a small bowl, whisk together the mayonnaise, vinegar, sugar and salt.
Just before serving, pour the dressing over the apples and vegetables and mix to combine. Serve at room temperature or slightly chilled.
Adapted from a recipe by Russell Cronkhite, former chef at Blair House and author of "A Return to Sunday Dinner" (Multnomah, 2003).
Tested by Michael Taylor.
E-mail questions to the Food Section at firstname.lastname@example.org.