Crisp, tangy and fresh, this versatile Apple and Celery Root Slaw can be served with pork, salmon, duck, turkey or chicken. If you can't find Cortland apples, use Granny Smith.
2 Cortland apples, cored, julienned or grated
1 small celery root, peeled julienned or grated
1 fresh red chile pepper, sliced (optional)
1/2 red onion, sliced
2 tbsp. chopped parsley
2 tbsp. raisins
1/4 cup cider vinegar
1/4 cup olive oil
1 tbsp. sugar
Salt and freshly ground pepper, to taste
1 tbsp. poppy seeds
Add apples, celery root, chile, red onion, parsley and raisins to a large bowl.
To make the dressing: Combine cider vinegar, olive oil, sugar, and salt and pepper.
Add dressing to salad. Toss. Taste and adjust for seasoning. Garnish with poppy seeds.
Yield: 4 to 6 servings.