Celery Root Salad
Per ServingCelery Root Salad |
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Makes: 5 | ||
Serving Size: 2/3 cup | ||
Calories | 80 | |
Fat | 3.5 | g |
Saturated Fat | 0.5 | g |
Carbohydrate | 12 | g |
Fiber | 3 | g |
Sugars | 3 | g |
Cholesterol | 0 | mg |
Sodium | 315 | mg |
Potassium | 355 | mg |
Protein | 2 | g |
Phosphorus | 105 | mg |
Choices: Vegetable 2, Fat 0.5 |
- Makes: 5
- Serving Size: 2/3 cup
- Preparation Time: 20 minutes
- Chilling Time: 30 minutes
Ingredients
2 | cups | peeled and shredded celeriac (celery root), using a food processor or box shredder |
1 | cup | shredded fennel bulb |
1 | large | carrot, peeled and shredded |
1 | Tbsp. | fresh lemon juice |
1/4 | cup | nonfat sour cream |
2 | Tbsp. | nonfat mayonnaise |
1 | Tbsp. | coarse Dijon mustard |
1 | Tbsp. | olive oil |
1/4 | tsp. | kosher salt |
1/8 | tsp. | ground fresh black pepper |
1/8-1/4 | tsp. | cayenne pepper |
1/4 | cup | chopped scallions |
2 | Tbsp. | minced fresh parsley |
Directions
- In a serving bowl, combine the celeriac, fennel, carrot, and lemon juice. Toss well.
- In a small bowl, whisk the sour cream, mayonnaise, mustard, oil, salt, pepper, and cayenne pepper.
- Add the sour cream mixture to the celeriac mixture and toss. Fold in the scallions and parsley. Cover and refrigerate for 30 minutes before serving.