This combination of celeriac, apple and cabbage sounds wintery but fresh at the same time. You can probably substitute the celeriac with celery for an even fresher result. I really love this salad, like any other dish featuring that fabulous root vegetable also known as celeriac! To make this salad I chose organic vegetables (the apple is organic, too) and organic soy cream.
Ingredients makes 4 servings
For the salad
1 small celeriac, peeled
1 green apple, peeled and cored
1 small white cabbage
the juice of 1 lemon
1 cup walnuts, coarsely chopped
For the dessing
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
½ teaspoon powdered, dried mint
whole sea salt (to taste)
ground black pepper (to taste)
½ cup extra virgin olive oil
3 tablespoons unsweetened soy cream
Dressing
In a bowl, whisk the olive oil, soy cream (rawists might want to replace this with 4 teaspoons almond butter, mixed with 2 teaspoons water to reach a thinner texture), lemon juice and apple vinegar together, then add the dried mint and season with black pepper and sea salt. Stir and set aside.
Salad
Shred the apple and the celeriac using the large holes of a box grater. Transfer the shreds in to a bowl and stir in the lemon juice to prevent the apple and celeriac from turning brown. Thinly slice the cabbage and add it to the apple and celeriac. Toast the walnuts in a pan for 2 to 3 minutes (rawists can certainly ignore this step!). Add the dressing and the walnuts to the salad and toss gently to combine.
Posted in: cooked
VERSIONE ITALIANA
