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