This recipe is a cinch to make in a food processor and a great way to use up all those odds and ends of veggies and fruit. Using half mayonnaise and half yogurt not only cuts back on fat, but gives a fresher finish that tastes just right for balmy summer barbecues and relaxed picnics. Make this coleslaw a day in advance and keep covered in the refrigerator - the currants will conveniently soak up any excess fluid.
Yield: Serves 4
Ingredients:
- 2 carrots, peeled and grated
- 2 Granny Smith apples, washed and grated
- 1 kohlrabi, peeled and grated
- 3/4 celeriac, peeled and grated
- 1/3 cup currants
- 1 lemon, juice and zest
- 1/2 cup mayonnaise
- 1/2 cup yogurt
- Salt & pepper, to taste
- Fresh herbs, such as parsley or chives, to garnish
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- YOU WILL NEED:
- A food processor
- Or a box grater
Preparation:
Coarsely grate the carrots, apples, celeriac and kohlrabi. Pour in the lemon juice and zest, and toss. Add the currants, mayonnaise and yogurt. Mix and season to taste with the salt and pepper. Garnish with fresh herbs, such as parsley or chives, and serve.
Use the leftover 1/4 of celeriac to make my Heksenkaas Recipe
You may also like my classic Two-Cabbage Coleslaw Recipe.
Tips:
