Recipe courtesy of Eddie Russell
Show: Belly Up!
Episode: In a Pickle
Total:
1 hr 30 min
(includes chilling time)
Active:
30 min
Yield:
4 cups
Level:
Easy

Ingredients

  • 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

Directions

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.

Recipe courtesy of Eddie Russell
Show: Belly Up!
Episode: In a Pickle

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Celery Root Latkes

Recipe courtesy of Cooking Channel

Pan Seared Cod with Celery Root Puree and Artichoke Olive Sauce

Recipe courtesy of Michelle Bernstein

On TV

So Much Pretty Food Here