Servings: 10 Yield: 5 cups Active Time 15 mins Total Time 15 mins
1. Peel and grate 1 lb. celery root and 3 rainbow carrots (purple, yellow, and orange carrots sold by Cal-Organic in many supermarkets), using a box grater or food processor. In a large bowl, whisk together with 1/4 cup mayonnaise (use our recipe or your fave brand), 2 Tbs. fresh lemon juice, 2 tsp. whole-grain Dijon mustard, 1 tsp. honey, and 1/2 tsp. each kosher salt and pepper. Add celery root, carrots, and 2 cups shredded red cabbage and stir until evenly coated. Garnish with chives, if desired. Serve immediately or refrigerate for up to 1 day. Makes 5 cups
Nutrition Facts Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 72, Fat, total (g): 4, chol. (mg): 2, sat. fat (g): 1, carb. (g): 7, Monounsaturated fat (g): 1, Polyunsaturated fat (g): 3, Trans fatty acid (g): , fiber (g): 2, sugar (g): 3, pro. (g): 1, vit. A (IU): 3218, vit. C (mg): 13, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 10, Cobalamin (Vit. B12) (µg): , sodium (mg): 211, Potassium (mg): 216, calcium (mg): 30, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.