Scallion, Celeriac and Cucumber Slaw

Slaws are very useful dishes this time of year. They’re quick to throw together, and can be made well in advance of mealtime. They can be left to rest in the fridge, their flavours infusing while you take it easy enjoying the sun with an aperitif. Using fresh ingredients means minimal processing and little, if any, cooking.

I like experimenting with different combinations of raw ingredients. This is one I made recently, that delivers a good tasty crunch with sticks of celeriac, chopped scallions (or spring onions, from the garden) and roasted wholemeal croutons. The mayo and white wine vinegar dressing is spiced up with a little Dijon mustard and fresh dill. This is complemented with fine silky slivers of cucumber that bring some cool respite on the tongue.

Fancy giving it a go?

Servings

Served as a side salad alongside a main (such as a quiche) and other side salads, this will be enough for 4 adults.

Timings

10 – 15 mins to prepare.

You Will Need

• half a cucumber
• 1tbsp white wine vinegar
• 3 scallions
• 200g celeriac
• 100g slices of wholemeal bread
• a handful of fresh dill
• some olive or rapeseed oil
• 2 good tbsp mayonnaise
• 1 tsp Dijon mustard
• seasalt and ground black pepper

Method

1. Cut the cucumber lengthwise into cylinder shapes about 10 – 12 cm long, and then cut each into quarters lengthwise. Scrape out and discard the soft, squishy middle. Then, using a veg peeler, shave each piece of cucumber into long, thin ribbons. Place into a serving bowl.
2. Next, cut the rough, outer edges from the celeriac and discard. Cut the remaining flesh into matchstick size pieces about 3cm long. Add to the cucumber.
3. Cut the scallions into pieces the same length as the celeriac sticks, and add to the bowl.
4. Add the wine vinegar and chopped dill, giving it all a good stir to coat the salad ingredients.
5. Mix the mayo and mustard and add to the bowl. Add a few twists of salt and pepper. Give it another good stir to combine, and then place in the fridge till mealtime.
6. Finally, cut the slices of bread into cubes, drizzle with oil and roast, spread out on a tray for 5 mins at 180C. Allow to cool.
7. Just before serving, take the salad from the fridge and arrange the wholemeal croutons on top. Then serve.

Customise it!

Try to keep to the 3 core ingredients but, beyond this, feel free to experiment e.g. cider vinegar if you prefer, or different fresh herbs to replace the dill. Melt parmesan over the croutons while roasting, or add garlic to the dressing. The possibilities are nearly endless!

Next track for the ADK Playlist is a very catchy tune that’s been playing this week in the ADK Kitchen. It will get your toes tapping as you chop those scallions and celeriac sticks. This is The Wiseguys with Ooh La La.