Recipe courtesy of Eddie Russell
Show: Belly Up!
Episode: In a Pickle
1 hr 30 min
30 min
4 cups


  • 4 large carrots, peeled
  • 1 large celery root, peeled 
  • 2 large red onions, thinly sliced
  • 1 cup good quality store-bought mayonnaise 
  • 1/4 cup apple cider vinegar 
  • 1 tablespoon toasted caraway seeds 
  • 1 teaspoon sugar 
  • Salt and freshly ground black pepper


Using a food processor fitted with the grating attachment, shred the carrots and celery root to achieve slaw-like, julienned pieces.

Combine the carrots, celery, onions, mayonnaise, vinegar, caraway and sugar in a large non-reactive bowl. Mix well until fully incorporated, and then season with salt and pepper. Chill in refrigerator until cold, 1 hour.

Will keep in the fridge for 5 days, stored in an airtight container.


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