This Mary Berry Sweet Potato and Celeriac Slaw is a crisp and tangy recipe, which includes sweet potato and celeriac matchsticks. It’s a classic, foolproof recipe, ready in about 20 minutes.
Mary Berry Sweet Potato and Celeriac Slaw Ingredients
- Finely grated zest and juice of 1 lime
- 1 tbsp white wine vinegar
- Generous 1 tsp runny honey
- 2 tbsp grainy mustard
- 4 tbsp sunflower oil
- 225g (8oz) celeriac, peeled and sliced into very thin matchsticks
- 2 large sticks celery, very thinly sliced
- 225g (8oz) sweet potato, peeled and sliced into very thin matchsticks
- ½ red onion, thinly sliced
- 25g (1oz) dried cranberries, roughly chopped
How To Make Mary Berry Sweet Potato and Celeriac Slaw
- Make The Dressing: In a large bowl, combine lime zest and juice, vinegar, honey, and mustard. Gradually whisk in the sunflower oil.
- Add The Vegetables: Toss in celeriac, celery, sweet potato, and red onion. Mix well to coat everything in the dressing.
- Chill The Slaw: Cover and chill until ready to serve to let flavors blend.
- Season And Finish: Just before serving, season with salt and pepper, then scatter chopped cranberries on top.
Recipe Tips
- How to julienne vegetables easily: Use a mandolin or julienne peeler for uniform thin strips.
- Can I make it ahead? Yes, it keeps well for up to 2 days in the fridge.
- Can I add nuts? Yes, chopped walnuts or pecans add crunch.
- Is it vegetarian and gluten-free? Yes, it’s naturally both.
- What’s a good swap for cranberries? Try chopped dried apricots or raisins for sweetness.
What To Serve With Sweet Potato and Celeriac Slaw
This slaw pairs well with:
- Roast beef or cold roast meats
- Burgers or sandwiches
- Grilled sausages
- Venison burgers
- Barbecue chicken
How To Store Sweet Potato and Celeriac Slaw
Refrigerate: Store in a sealed container for up to 2 days. Stir before serving.
Do Not Freeze: This slaw is not suitable for freezing due to texture changes.
Sweet Potato and Celeriac Slaw Nutrition Facts
- Calories: 220 kcal per serving
- Protein: 2g
- Fat: 14g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I cook the sweet potato first?
No, this slaw is meant to be raw for crunch—slicing it thin keeps it tender.
Is the slaw spicy?
No, but you can add a pinch of chilli flakes if desired.
Can I use lemon instead of lime?
Yes, lemon juice works as a substitute in the dressing.
Can I omit the mustard?
Yes, but it adds depth—consider replacing with a dash of Dijon or vinegar.
Mary Berry Sweet Potato and Celeriac Slaw
Description
A fresh and vibrant slaw made with raw sweet potato, crunchy celeriac, and a citrus-mustard dressing, topped with tart cranberries for the perfect sweet-savory bite.
Ingredients
Instructions
- Whisk together lime, vinegar, honey, mustard, and oil.
- Add celeriac, celery, sweet potato, and onion. Mix well.
- Chill until ready to serve.
- Season with salt and pepper.
- Top with cranberries before serving.
Notes
- Use a mandolin for thin veggie matchsticks
- Letting it chill helps the flavors blend
- Add nuts or seeds for extra crunch
- Not suitable for freezing—serve fresh