Root Veg Slaw Salad
This Root Veg Slaw is a light, refreshing, and crunchy salad made from shredded root vegetables like celeriac, carrot, and turnip. The tangy lemon-yogurt-mustard dressing enhances the natural flavors of the vegetables without relying on heavy mayonnaise. Perfect as a side dish or a light, healthy snack, this slaw is low in calories yet packed with fiber, vitamins, and antioxidants.
Nutrition Facts
Per serving
Energy
40 kcal
Protein
2 g
Carbs
9 g
Fat
0 g
Fiber
2 g
Ingredients
Celery Root (Celeriac)
0.5 cup, diced (100g)
Turnip (Shalgum), Raw
0.5 cup, cubed (100g)
Carrot
0.5 cup, shredded (100g)
Skimmed milk Curd (Homemade)
0.25 cup (50g)
lemon juice
1 tbsp (15g)
Dijon mustard
1 tsp (6g)
Honey
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Fresh Parsley (chopped)
2 tbsp (10g)
Black Pepper
1 tsp (2g)
Instructions
Cooking Steps
In a large mixing bowl, combine the shredded celeriac, carrot, and turnip. Toss to mix evenly.
In a small bowl, whisk together the skimmed milk curd, lemon juice, Dijon mustard, honey, salt, and black pepper to create the dressing.
Pour the dressing over the shredded vegetables and toss well to coat.
Let the slaw sit for 10-15 minutes in the refrigerator to allow the flavors to meld.
Garnish with chopped fresh parsley before serving.