Autumn Slaw - Celery Root, Apple and Spiced Nuts (chipotle mayo dressing)

Inspiration:  Apples at the market in the Fall!

Celery Root and Apple Slaw:  Makes 6 - 8 cups

• 1 medium celery root, about 1kg
• 1 large carrot, peeled
• 1 large red apple of your choice 
• 1 cup (250ml) of Hellman's mayonnaise
• 1.5 T (22ml) of seasoned rice wine vinegar
• 1 T (15ml) of honey or sugar
• 1/4 t of chipotle powder
• 2 T (30ml) of water
• salt and pepper
• spiced nuts of your choice

How to make it:

Start by removing the outer skin of the celery root with a sharp knife and cut it into large pieces.  Using a julienne mandolin, a cheese grater or food processor,  julienne, shave or chop the celery root and carrot. Place in a large bowl.

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In another small bowl, combine together the mayonnaise (1 cup - 250ml), the seasoned rice vinegar (1.5T - 22ml), the honey (1T - 15ml) and the chipotle powder (1/4t).  Blend together with a whisk and add the water (2T - 30ml).  Stir the dressing into the celery root until well combined and allow to sit for 30 minutes to 1 hour.  

Just before serving, julienne, grate or chop the apple (leave the skin on for colour) and combine well into the celery root slaw.  Taste and season with salt and pepper.  When you are ready to plate, add a sprinkling of chopped spiced nuts (this adds texture and flavour).   I use the rosemary mixed nuts or the ''sucré-salé'' cashews from Les Noix du Marché at the Atwater market.  

Served with grilled Italian sausage

I hope you enjoy!