Celeriac and apple slaw
Prep time: 20 minsTotal time: 
Celeriac and apple slaw
Prep time: 20 minsTotal time: 
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 3 tbsp skin-on almonds
- 100g green beans, trimmed
- 1 Granny Smith apple cored and roughly chopped
- 2 carrots, peeled and julienned
- 1 shallot, very thinly sliced
- ¼ celeriac (about 300g), peeled and julienned
For the dressing
- 150g 0% fat Greek yogurt
- zest and juice of 1 lemon
- 2 tbsp white wine vinegar
- 2 tbsp chopped dill
- 1 garlic clove, crushed
- a pinch of caster sugar (optional)
Step by step
Make up to 2 hours before and chill; toss well before serving.
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Mix the dressing ingredients in a bowl and season. Toast the almonds in a dry frying pan for 3-4 minutes until they smell nutty. Tip onto a plate to cool, then chop roughly.
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Blanch the green beans in salted boiling water for 1 minute and then drain. Rinse in cold water and then drain again.
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Combine the apple, carrot, shallot, beans and celeriac in a large bowl. Squeeze any excess juice from the lemon halves over the veg to keep it from changing colour (you only need a tiny amount).
TipUse a handheld julienne tool or mandoline to quickly slice up the vegetables. You can also shred them using a food processor, or grate coarsely by hand on a box grater.
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Pour the dressing over and mix well. Scatter the almonds over and serve.
Recipe by Jennifer Joyce
