Need to use up those parsnips and celeriac from the veg box. This is a great seasonal slaw speckled with cranberries and hazelnuts. Serve with as a salad for lunch with a bowl of soup or use as a side for dinner, goes great with burgers.
Parsnip and Celeriac Coleslaw
2 small parsnips, peeled and grated (about 200g)
1/2 small celeriac, peeled and grated (about 200g)
50g dried cranberries or sultanas
50 g chopped hazelnuts
3 tbsp mayonnaise
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
salt and pepper
1 tbsp poppy seeds
1 tbsp fresh thyme, chopped
To make dressing place all ingredients in a large bowl and whisk well. Add remaining ingredients. Season with salt and pepper, taste and adjust seasoning.