Ingredients
The following ingredients have 8 Servings
- 2 3/4 cups peeled and shredded celery root (celeriac)
- 1 cup shredded fennel bulb
- 5 large carrots peeled and shredded
- 2 tablespoons fresh lemon juice
- 1/2 cup Tofutti sour cream
- 1/4 cup vegan mayonnaise
- 1 tablespoon spicy mustard
- 2 tablespoons olive oil
- 2 tablespoons gluten free natural rice vinegar
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon ground chipotle chile pepper
- 1 teaspoon minced green onions (white bulb ends only)
- 1 teaspoon minced chives
- whole chives for garnish (optional)
Instruction
- In a large serving bowl, combine the shredded celery root, fennel, and carrots.
- Toss well, then add the lemon juice and toss again. While tossing, pick out any large pieces of vegetables that weren’t shredded by your food processor.
- In a small bowl, gently whisk together Tofutti sour cream, mayonnaise, spicy mustard, olive oil, rice vinegar, sea salt, black pepper, and ground chipotle chile pepper.
- Fold the minced green onions and chives into the Tofutti dressing.
- Add the coleslaw dressing to the celery root slaw salad and toss well. Cover with a lid or plastic wrap, and refrigerate for 20 to 30 minutes before serving. Garnish slaw salad with whole chives, if desired.
