Prep 30 mins
Cook 0 mins
A delightfully different slaw style salad. You can use more or less horseradish to suit your taste. I love to serve this as a pre-dinner salad spooned on top of a bed of watercress or part of a large buffet.
- 226.79 g gruyere cheese
- 1 medium celery root
- 2 granny smith apples
- 29.58 ml fresh lemon juice
- 177.44 ml mayonnaise
- 29.58 ml spicy brown mustard
- 14.79 ml honey
- 4.92 ml salt
- 44.37 ml bottled horseradish, drained or 44.37 ml grated fresh horseradish, to taste
- Cut cheese into matchsticks and put in a large bowl.
- Peel celery root and apples and cut into matchsticks.
- Add celery root, apples, and lemon juice to cheese, tossing gently.
- In a small bowl stir together remaining ingredients and add to slaw, tossing gently.
- Slaw may be made 1 day ahead and chilled, covered.
- Add additional horseradish to taste before serving if necessary.
I really liked it! I wanted the dressing a little sweeter and I felt there was too much dressing (and I already had cut it by 1/3. Make sure your cheese has some "bite/spunk" to it so that it doesn't get lost in the flavors of this slaw. I enjoyed the addition of horseradish. I also added some lemon pepper to mine. Thanks for posting!
Unbelievable!! This is such a great recipe, perfect ratios, great flavour. Thank you very much!
A great salad! If pressed for time, grate (coarse) the celeriac and the apple and cube the cheese (use the best Gruyere available) into 1/3-inch cubes. Thank you for a great addition for those of us who love celeriac.