Celeriac Carrot Salad
Servings: 6 servings
- 2 Small Celery root Each was about the size of a softball, peeled and grated
- 2 Carrots Chopped into matchsticks or grated
- 1 Lemon
- 6 Tbsp Mayonnaise
- 1 Tbsp Dijon mustard
- 1 Pinch Sugar
- Salt and pepper to taste
- 2 Tsp Carraway seeds (optional)
Add celery root and carrots to a bowl and stir in juice of half the lemon. This will keep the celery root from darkening while you make the dressing
Whisk together mayonnaise, mustard, sugar and remaining lemon juice.
Add the dressing to the carrot and celery and season well with salt and pepper
Galley Kat Notes
A food processor would be helpful for preparing the veggies in this recipe but to keep it ‘minimal galley simple’, a good sharp knife or hand grater is all you really need.
Calories: 200kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 347mg | Potassium: 739mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3405IU | Vitamin C: 28.1mg | Calcium: 105mg | Iron: 1.7mg