Home > Recipes > Celeriac recipes > Curried celeriac, red cabbage, pear and walnut coleslaw

Curried celeriac, red cabbage, pear and walnut coleslaw

Published: 11 Jan 18
Updated: 18 Mar 24

”Crunchy, soft, sweet and subtly spiced, this coleslaw recipe delivers layers of texture and flavour. It would go particularly well with Boxing Day leftovers of cold meats.” – Lucas Hollweg

Easy
December 2017

Test kitchen approved

Serves 4-6
Hands-on time 25 min

”Crunchy, soft, sweet and subtly spiced, this coleslaw recipe delivers layers of texture and flavour. It would go particularly well with Boxing Day leftovers of cold meats.” – Lucas Hollweg

Nutrition: per serving

Calories: 35kcals
Fat: 15.8g (1.5g saturated)
Protein: 3.7g
Carbohydrates: 16.3g (15.5g sugars)
Fibre: 6.1g
Salt: 0.4g

For 6

Save recipe

Save

Save recipe Print

Rate

Ingredients

1½ tbsp red wine vinegar
1½ tsp dijon mustard
2 tsp medium curry powder
6 tbsp mayonnaise
6 tbsp natural yogurt
2 tbsp finely chopped shallots
200g celeriac, peeled
2 large ripe but firm pears
300g red cabbage
3 tbsp sultanas
2 handfuls chopped walnuts
 3 tbsp finely chopped cornichons or dill pickles
2 handfuls fresh parsley, chopped

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Whisk the vinegar, mustard, curry powder, mayonnaise and yogurt in a large mixing bowl. Add the chopped shallots, 1 tsp salt and a few grinds of black pepper, then whisk again.
Using a mandoline or sharp knife, cut the celeriac into matchstick-size strips and toss with the dressing to stop them browning. Cut the pears into matchsticks (leave the skin on) and stir into the celeriac. Cut the hard core from the cabbage and discard, then finely shred the leaves and add to the bowl. Stir in the sultanas, walnuts and cornichons, then cover and chill until needed.
To serve, stir in all but a few pinches of the chopped parsley  and scatter the rest over the top.