Apple Celeriac Slaw

Posted on August 20, 2020

From: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks 

Yield: 50 servings

1 gallon, water
1 cup, lemon juice
5 lbs 4 oz, apples
3lbs 8 oz, celeriac
2 lbs carrots
1 quart, reduced-calories mayo
1.5 cups, rice vinegar
1 cup, granulated sugar
1/2 tsp, salt
pepper to taste

Yield: 10 servings

3 ¼ c, water                  
1T and 1 tsp, lemon juice
1 lbs, apples
¾ lbs, celeriac
3-4 carrots
¾ c, reduced-calories mayo
⅓ c, rice vinegar
3T, granulated sugar
salt and pepper to taste


  • Combine water and lemon juice in a large bowl.
  • Core apples and shred in food processor or by hand, transfer to the lemon water.
  • Trim, peel, and shred celeriac, transfer to the lemon water.
  • Trim, peel, and shred carrots.
  • Whisk together mayo, vinegar, sugar, salt and pepper in a large bowl.
  • Drain apples and celeriac and squeeze out as much lemon water as possible.
  • Add to dressing along with carrots.
  • Mix well and chill before serving.

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