Inspired by Modern Swedish Cookbook
As part of the smorgasbord spread, I wanted a refreshing side salad to accompany the heavier dishes, like the meatballs and the gravlax. The Swedish Cookbook included a cole slaw recipe that I thought might work perfectly; however, I felt that I could be creative in the ingredients I used. Celeriac, or celery root, is a root vegetable that acquired its name do to its distinctly celery flavor. Recently, it has become a popular meat-free alternative in winter stews because of its versatility. This being said, eating it raw adds freshness to the slaw. It also lends itself very nicely with the cabbage and lime juice. Out of personal preference, I decided to use Veganaise instead of mayonnaise, but feel free to use either one.
Ingredients:
1/2 head red cabbage, shredded
4 carrots, peeled and grated
1 celeriac root, peeled and grated
1- 1 1/2 cups mayo
2 tablespoons lime juice
1 tablespoons poppy seeds
Salt and pepper
Yields: serving for 6
Prep Time: 30 minutes
Cook Time: none
Method:
In a bowl, place all the grated vegetables.
In a separate bowl, mix the mayo with the lime juice and the poppy seeds.
Add the dressing to the vegetables.
Toss to mix and season to taste.
Place in the refrigerator a few hours before serving.