Pimped-Up Celeriac Slaw with Pancetta & Pine Nuts
This celeriac salad recipe is perfect for Thanksgiving and Christmas gatherings. It's a twist on a traditional coleslaw that is paleo and gluten-free.
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Cooking tools:
- Food processor
- Grater
- Microplane
- Skillet
- Cutting board
- Chef's knife
- Peeler
- Mixing bowl
- Serving platter
- Measuring cup
- Measuring spoon
- Stove
- Spoon
Ingredients
- 3 tablespoons pine nuts
- 100 g pancetta slices (or bacon rashers, 3 oz.)
- 1 large celeriac root (peeled and grated)
- 2 medium carrots (peeled and grated)
- 1/2 medium red onion (thinly sliced)
- 1 medium apple (grated or thinly sliced)
- 1/3 cup mayonnaise
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon onion salt
- 1/4 teaspoon nutmeg
- 2/3 teaspoon salt
- Generous pinch of pepper
- 2 tablespoons olive oil
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