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Ingredient
Indian-inspired celeriac slaw (vegan)
Introduce
Chef :
Malou HerkesIndian-inspired celeriac slaw (vegan)
Toasted cumin and coriander seeds adds delicious crunch and fragrance. Used coconut yoghurt instead of dairy yoghurt which works really well.
Ingredient
Food ration :
4 servingsCooking time :
20 mins
1/2
small celeriac
1-2
spring onions
1 tbsp
coriander seeds
1 tbsp
cumin seeds
3 tbsp
coconut yogurt
1/2
lemon
Cooking instructions
* Step 1
Peel and trim the vegetables, then coarsely grate. Finely chop the spring onion. See this recipe if you want pics:
* Step 2
Toast the spices in a dry frying pan over medium-high heat until smelling good (a few minutes)
* Step 3
Bash roughly in a pestle and mortar. It doesn't need to be super fine.
* Step 4
Add the spices to a medium bowl with the yoghurt, lemon juice and a good pinch of salt and pepper. Mix well.
* Step 5
Add the vegetables, mixing well so it's all evenly dressed.
* Step 6
We ate this with Indian parathas and delicious Lebanese chickpeas.
Note: if there is a photo you can click to enlarge it
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