Carrot and Celeriac Remoulade Recipe

This classic carrot and celeriac remoulade (French coleslaw) makes a great alternative to the salad for winter and requires absolutely no cooking. Delicious as a starter or side.

Coarsely grate the carrots and celeriac. Place in a bowl, add the lemon juice and stir well.

Mix together the mayonnaise, mustard and parsley, then fold into the grated vegetables until well mixed. Season with plenty of ground black pepper and serve chilled.

Serves: 6
Fat: 5.3g Saturated Fat: 0.7g Sugar: 8g Salt: 1.1g