Turkish Celeriac Slaw - Kereviz Koku Salatasi
Recipe By:
Servings: 8
Preparation Time :0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Meze Veggie
1/2 pounds celeriac -- (1 large), peeled
1 lemon -- cut in half
1 medium carrot -- peeled
1/4 cup finely chopped parsley leaves
2 teaspoons freshly ground cumin seeds
6 tablespoons mayonnaise -- preferably homemade
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper -- to taste
Mixed salad greens
2 medium ripe tomatoes -- quartered
Set up the grating attachment of your food processor. Cut the celeriac into portions that can fit through the feed tube of the processor, rubbing the cut portion with lemon as you slice them so they don't discolor. Run the carrot through the feed tube. You can also chop the parsley with the food processor instead of chopping it by hand. Transfer the vegetables to a medium-size bowl. Add the cumin, mayonnaise, and lemon juice and toss to coat evenly. Season with salt and pepper and mix very well. Refrigerate for 30 minutes before servings.
Serve on a bed of mixed salad greens garnished with the tomatoes.
Makes 8 servings
Celeriac or celery root is such an ideal vegetable for making grated salads or slaws. This recipe, called 'kereviz koku saltasi', is adapted from Ozcan Ozan's "The Sultan's Kitchen". The easiest way to prepare this meze is by using the grating attachment of our food processor.
Cuisine: "Turkish"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
- - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 9g Fat (60.6% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 152mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat
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