Whole Food, Plant-Based Recipe Celery Root Slaw

Recipe courtesy of Chef Ramses Bravo

Celery root, also known as celeriac, is a highly versatile vegetable. Although it is used raw in this recipe, it can be cooked in just about every way possible. Celery root tastes like a combination of celery and parsley. Celery root is a nutrient-dense, fiber-rich, potassium-packed vegetable that supports digestion, heart health, and overall wellness.

Yield: 6 servings

Ingredients

  • 4 celery roots (each about 1 pound), peeled, rinsed, and cut into thin strips

  • 1½ cups freshly squeezed orange juice
  • 4 fuyu persimmons, sliced into half-moons (peeling is optional)
  • 1 large pomegranate, seeds removed
  • 30 fresh mint leaves
  • 1 cup pecans, toasted

Instructions

1. Put the celery roots in a large bowl. Stir in the orange juice to prevent browning. Add the persimmons, pomegranate seeds, and mint and toss until well combined.
2. To serve immediately, spoon into salad bowls and sprinkle with the pecans. Stored in a sealed container in the refrigerator, this celery root slaw, without the pecans, will keep for 2 days. Sprinkle with the pecans just before serving.

Chef's Notes

Note: Chef Bravo suggests wearing an old apron when working with pomegranates, because the juice can get all over your clothes. Be sure to avoid using any of the bitter white membrane.