Celery Root Apple Slaw

1 pound celery root (celeriac), peeled and cut into thin matchsticks (about 2½ cups totals)

1 tablespoon apple cider vinegar

1 medium-size tart firm apple (unpeeled), cored and cut into thin matchsticks (about ¾ cups)

1/3 cup plain, full-fat yogurt

¼ cup mayonnaise

1 tablespoon Dijon mustard

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

¼ cup chopped fresh parsley

Combine the celery root and vinegar in a mixing bowl, tossing to coat. Add the apple and toss to incorporate.

Whisk together the yogurt, mayonnaise, mustard, salt and pepper in separate bowl or cup, to form a smooth dressing, then pour it over the apple mixture. Toss to coat evenly, then add the parsley and toss gently to distribute.

Make ahead: The slaw can be refrigerated for up to 2 days.

Serves 4

Nutrition - Per serving: 160 calories, 2 g protein, 15 g carbohydrates, 11 g fat, 2 g saturated fat, 5 mg cholesterol, 280 mg sodium, 3 g dietary fiber, 8 g sugar