Celery Root, Carrot & Broccoli Slaw with Avocado Dressing
Making salad with seasonal veggies is quick and easy to make when using a food processor. Ready to eat in just 20 minutes. This celery root slaw recipe is especially delicious when topped with a creamy avocado dressing.
Servings: 4 people
Calories: 29kcal
Equipment
- Food Processor Shredder blade, knife blade
Ingredients
Slaw:
- ½ cup celery root approx. ½ - 1 whole celery root
- ½ cup carrots, shredded approx. 3 carrots
- ¼ cup broccoli stem, shredded 1 stem
- ½ cup broccoli florets
Dressing:
- 1 avocado
- 1 garlic clove
- 1 small shallot
- 6 mint leaves extra for garnish
- 2 tablespoon apple cider vinegar
- 6 tablespoon olive oil
- ¼ cup water
- ½ teaspoon salt
- ⅛ teaspoon pepper
Extras:
- 1 tablespoon poppy seeds
Instructions
- Use a food processor with the shredding blade attached to prep the slaw ingredients.
- Clean the food processor and attach the knife blade. Place all dressing ingredients in the food processor except the oil and water. Process until somewhat smooth and slowly add vinegar, oil, and enough water for a creamy consistency.
- Blend the avocado dressing with the slaw ingredients. Stir in poppy seeds.
- Serve with a sprinkling of poppy seeds and chopped mint.
Notes
Tip: For a lighter version of this recipe (without avocado dressing), add a 3:1 vinaigrette ratio - 3 parts extra virgin olive oil & 1 part apple cider vinegar.
Nutrition
Calories: 29kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 313mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2882IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg