This winter variation to coleslaw is delicious and done quickly. And the good thing is that it tastes even better the day after.
Course Salad
Prep Time 15 minutesmins
Cook Time 15 hourshrs50 minutesmins
Servings 8
Author Simone van den Berg
Ingredients
450gcarrots
1small celeriac
1red onionsliced
handful of raisins
handful of pumpkinseeds
100gchopped mixed nuts
2tbspred wine vinegar
1tspDijon mustard
3tbspof mayonaise
juice of 1 lime
pepper
salt
Instructions
Grating the celeriac and the carrots is easiest in a foodprocessor but can ofcourse also be done by hand. The qty you'll be left with is enormous so make sure you have a large bowl for mixing it.
Once the celeriac and the carrots are grated put them in the bigger bowl. Add the chopped onions, the raisins and the pumpkin seeds. Chop the nuts and add as well. Make a dressing of the olive oil, the vinegar, mustard, mayonaise and the lime juice. Add salt and pepper to taste.
Ad to the salad and mix well. Taste again and ad some mayonaise, limejuice and olive oil if needed.